Name: Spicy Honey-Glazed Grilled Pork Chops With Peach Pico de Gallo
Cook time: 45 minutes
Total time: 1½ hours
Yield: 4 servings
Ingredients: 4 (1½"-thick) bone-in pork chops (about 4 lb. total); 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more; 1 Tbsp. crushed red pepper flakes; ½ tsp. garlic powder; ½ tsp. onion powder; ½ tsp. smoked paprika; 1 tsp. cumin seeds, divided; ½ cup honey; 2 ripe peaches or nectarines, cut into 1" pieces; ½ small red onion, finely chopped; 1 jalapeño, finely chopped; Juice of 2 limes; ¼ cup chopped cilantro; Vegetable oil (for grill)

Photo of honey glazed pork chops with peach pico de gallo on a platter with a serving fork.

Photo by Joseph De Leo, Food Styling by Lillian Chou

These grilled pork chops are flavored with a spiced-honey glaze that helps them get an extra-caramelized char. Serve with a chunky peach pico de gallo for a refreshing sweet summer punch; feel free to substitute nectarines or other stone fruit for the peaches. Don’t trim all the fat off the chops before cooking—keeping a thin layer is a safeguard that helps to keep those porky juices where they belong. Be sure to keep an eye on the pork's internal temperature using a meat thermometer.

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What you’ll need

Smoked Paprika
$8 At Burlap and Barrel
Garlic Powder
$8 At Burlap and Barrel
All-Clad D5 3-Quart Stainless-Steel Saucepan
$140 At Williams Sonoma
Grill Tongs
$24 $18 At Amazon

Recipe information

Total Time
1½ hours
Yield
4 servings

Ingredients

4 (1½"-thick) bone-in pork chops (about 4 lb. total)

3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more

1 Tbsp. crushed red pepper flakes

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. smoked paprika

1 tsp. cumin seeds, divided

½ cup honey

2 ripe peaches or nectarines, cut into 1" pieces

½ small red onion, finely chopped

1 jalapeño, finely chopped

Juice of 2 limes

¼ cup chopped cilantro

Vegetable oil (for grill)

Preparation

Step 1
Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
Step 2
Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
Step 3
Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
Step 4
Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
Step 5
Spoon peach pico de gallo over pork chops just before serving.