Pork Chops with Honey Glaze and Peach Salsa

Spice-rubbed pork chops take on lots of sweet heat when basted with hot honey and topped with a juicy, fresh peach salsa. There’s nothing like a peak-season peach and this colourful dish from Caitlin Prettyman highlights them in a juicy pico de gallo-type salsa that tops paprika and cumin - rubbed pork chops. To aid in caramelization, brush the pork chops with crushed red pepper - infused honey during the final few minutes of grilling. The peach salsa does a fantastic job of taming the heat from the rub and hot honey while adding texture and an extra touch of sweetness.

Peach Salsa:
2 large peaches, unpeeled, pitted and diced (~ 2 cups)
¼ cup red onion, chopped
1 small jalapeño, seeded and finely chopped (~ 2 Tbsp.)
2 Tbsp. fresh cilantro, chopped
2 Tbsp. lime juice, freshly squeezed

Pork Chops:
4 (1½" thick) center-cut pork chops, boneless
1 tsp. black pepper, freshly ground
1 tsp. ground cumin
1 tsp. ground smoked paprika
2½ tsp. sea salt, divided
½ cup pure honey
2 cloves garlic, minced (~ 2 tsp.)
1½ tsp. crushed red pepper
2 Tbsp. extra-virgin olive oil

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 (400-450°F). Sprinkle pork chops with black pepper, cumin, smoked paprika and 2 tsp. salt. Let stand at room temperature for 15 minutes. Meanwhile, combine honey, garlic, crushed red pepper and remaining ½ tsp. 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, 12-18 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.

Makes 4 servings.