Spicy Honey-Glazed Pork Chops with Peach Pico de Gallo
Ingredients
- Four 1-½-inch thick bone-in pork chops
For the Spiced Honey Glaze:
- 1 tbsp. crushed red pepper flakes
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. smoked paprika
- ½ tsp. cumin seeds
- ½ cup honey
- 1 tsp. kosher salt
For the Peach Pico de Gallo:
- 2 ripe peaches or nectarines, cut into 1-inch pieces
- ½ small red onion, finely chopped
- 1 jalapeño, finely chopped
- Juice of 2 limes
- ½ tsp. cumin seeds
- ¼ cup cilantro or parsley, chopped
- 2 tsp. kosher salt
Instructions
To prepare the spiced honey:
- In a small bowl, mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. kosher salt; stir to thoroughly combine.
- In a small saucepan, over medium heat, heat honey just until warm.
- Remove pan from heat and stir in spice mixture; set aside.
- First and foremost, brine the chops, rinse thoroughly and dry.
To prepare the peach pico de gallo:
- In a medium bowl, toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds and remaining 2 tsp. kosher salt: stir to thoroughly combine.
- Chill peach pico de gallo until ready to serve.
To prepaare the pork chops:
- Pre-heat oven to 375°F.
- Heat a cast iron skillet, on high heat; add a dab of butter or olive oil.
- Salt and pepper both sides of chops, place in iron skillet and sear them on both sides; about 2 minutes each.
- Apply spiced honey to one side; place in pre-heated oven and bake about 4 minutes; flip and glaze.
- Return to oven and bake another 4 minutes or until internal temperature reaches 135°F.
- Remove from oven and let rest five minutes prior to serving.
- Plate each serving with peach pico de gallo.