Honey-glazed Grilled Pork Chops

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)

Directions

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.