Have leftovers for today!įor a weeknight supper, this was delicious! Easy to prep, great directions, and the flavors of the salsa went great with the pork. Portion size for chops and peach pico de gallo were overly generous. Our chops were 1 inch and cooked 1 min a side on hot side and only 3 min on low side. The pico de gallo, which I made with nectarines due to peach fuzz aversion, was the best thing about the dish. I used brined, 1.5” boneless chops and cooked them on the stovetop. Next time I make this recipe, I will use a small pork roast and bake it. I did brine the chops with a honey-mustard brine. This was outstandingĪ lot of steps, but the taste is very good. After grilling, place shrimp in mixture and put pan on hotter side to desired doneness 1/2 minutes. Melted honey in disposal pan,stired in spices off heat spices, placed panon cool side of grill. Grilled seasoned shrimp 2 minutes on each side. Used Shrimp in place of Pork (5 shrimp per person) Made half of Spice mixture. I made it as instructed, reduced the cilantro by half and served with smoky twiced baked potatoes and broccoli rabe.,plates were clean! Will make again!

Spoon peach pico de gallo over pork chops just before serving.Ī huge hit with my supper club! I am the least accomplished in this group of amazing cooks and they all loved this dish. Transfer pork chops to a platter and let rest 10 minutes. 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. 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. 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. Chill peach pico de gallo until ready to serve. Morton kosher salt in a medium bowl to combine. Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. Remove pan from heat and stir in spice mixture. Heat honey in a small saucepan over medium just until warm. Morton kosher salt in a small bowl to combine.

Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp.

Honey glazed pork chops