Honey-Glazed Pork Chops with Peach Salsa
TOTAL TIME : 50 mins
SERVINGS : 4
INGREDIENTS Peach Salsa 2 large peaches, unpeeled, pitted and diced (about 2 cups) 1/4 cup chopped red onion 1 small jalapeño, seeded and finely chopped (about 2 tablespoons) 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice, plus more to taste Pork Chops 4 boneless center-cut pork chops (about 1 1/2 inch thick) 1 teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 1/2 teaspoons kosher salt, divided 1/2 cup honey 2 garlic cloves, minced (about 2 teaspoons) 1 1/2 teaspoons crushed red pepper 2 tablespoons extra-virgin olive oil, plus more for grill4 garlic cloves, 2 chopped and 2 minced
Make the peach salsa Stir together all salsa ingredients in a medium bowl; add additional lime juice to taste. Cover, and refrigerate while preparing pork chops. Make the pork chops Preheat a grill to medium-high (400°F to 450°F). Sprinkle pork chops with black pepper, cumin, smoked paprika, and 2 teaspoons salt. Let stand at room temperature for 15 minutes. Meanwhile, combine honey, garlic, crushed red pepper, and remaining 1/2 teaspoon salt in a small microwavable bowl. Microwave on high until mixture is thin and syrupy, about 30 seconds; set aside. Drizzle pork chops with olive oil. Place pork chops on oiled grates; grill, uncovered, turning occasionally, until grill marks appear and a thermometer inserted into thickest portion of pork registers 145°F, 12 to 18 minutes, brushing both sides of pork chops with honey mixture during final 3 minutes of grilling. Transfer pork chops to a plate; let rest 5 minutes. Spoon peach salsa over top, and serve. RECIPE COURTESY OF FOODANDWINE.COM
INGREDIENTS Peach Salsa 2 large peaches, unpeeled, pitted and diced (about 2 cups) 1/4 cup chopped red onion 1 small jalapeño, seeded and finely chopped (about 2 tablespoons) 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice, plus more to taste Pork Chops 4 boneless center-cut pork chops (about 1 1/2 inch thick) 1 teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 1/2 teaspoons kosher salt, divided 1/2 cup honey 2 garlic cloves, minced (about 2 teaspoons) 1 1/2 teaspoons crushed red pepper 2 tablespoons extra-virgin olive oil, plus more for grill4 garlic cloves, 2 chopped and 2 minced
Make the peach salsa Stir together all salsa ingredients in a medium bowl; add additional lime juice to taste. Cover, and refrigerate while preparing pork chops. Make the pork chops Preheat a grill to medium-high (400°F to 450°F). Sprinkle pork chops with black pepper, cumin, smoked paprika, and 2 teaspoons salt. Let stand at room temperature for 15 minutes. Meanwhile, combine honey, garlic, crushed red pepper, and remaining 1/2 teaspoon salt in a small microwavable bowl. Microwave on high until mixture is thin and syrupy, about 30 seconds; set aside. Drizzle pork chops with olive oil. Place pork chops on oiled grates; grill, uncovered, turning occasionally, until grill marks appear and a thermometer inserted into thickest portion of pork registers 145°F, 12 to 18 minutes, brushing both sides of pork chops with honey mixture during final 3 minutes of grilling. Transfer pork chops to a plate; let rest 5 minutes. Spoon peach salsa over top, and serve. RECIPE COURTESY OF FOODANDWINE.COM