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Spice-Rubbed Pork Chops with Peach Pico de Gallo

Spice-Rubbed Pork Chops with Peach Pico de Gallo

By Calvin CoxAugust 10, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

The state of Michoacán in central Mexico is a large grower of fresh peaches (duraznos in Spanish). The sweet, fragrant stone fruits make a colorful, sweet-tangy relish, called pico de gallo con duraznos, or salsa de duraznos, that is a perfect pairing with spice-rubbed pork chops. Spiked with chipotle chili, the pico de gallo gets a dose of smokiness as well as heat; serrano chilies give the salsa a more vegetal, earthy spiciness. A combination of ground cumin and chili powder add both heat and depth of flavor to the chops, and a touch of brown sugar helps form a nicely browned crust.

Tip

Don’t serve the pork chops straight out of the skillet. Allow them the rest for about 10 minutes so the juices redistribute throughout the muscle fibers. If the chops aren’t allowed to rest, the juices will flow out when the meat is cut.

Ingredients
  • 2

    small ripe peaches (about 8 ounces), pitted and finely chopped

  • 3

    tablespoons finely chopped red onion

  • 1 ½

    teaspoons minced chipotle chili in adobo sauce or 2 serrano chilies, stemmed, seeded and finely chopped

  • 1

    tablespoon lime juice

  • ½

    cup lightly packed fresh cilantro, chopped

  • Kosher salt and ground black pepper

  • 1

    tablespoon chili powder

  • 1

    tablespoon ground cumin

  • 1

    teaspoon packed brown sugar

  • 4

    8-ounce bone-in center-cut pork chops, each about 1 inch thick, patted dry

  • 2

    tablespoons grapeseed or other neutral oil, divided

Step 1

In a small bowl, stir together the peaches, onion, chipotle, lime juice, half of the cilantro and ¼ teaspoon salt; set aside. In another small bowl, stir together the chili powder, cumin, sugar and ½ teaspoon each salt and pepper.

Season the pork chops on both sides with the spice mixture, pressing so the seasonings adhere.

Step 2

In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until barely smoking. Add 2 of the chops, reduce to medium and cook until well browned on the bottoms, 5 to 6 minutes. Flip the chops and cook until well browned on the second sides and the thickest parts not touching bone register about 135°F, about another 5 minutes. Transfer to a platter and tent with foil; pour off and discard the oil.

Using the remaining 1 tablespoon oil, cook the remaining chops in the same way, place on the platter and re-cover with foil. Let rest for about 10 minutes.

Step 3

Taste and season the pico de gallo with salt. Serve the chops with the pico de gallo and sprinkled with the remaining cilantro.