Active Time

　　45 minutes

　　Total Time

　　1½ hours

　　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

　　Chevron

　　Chevron

　　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

　　$17 At Amazon

　　

Ingredients

4 servings

　　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)

　　

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.