Spice-Rubbed Pork Chops with Peach Pico de Gallo
- Makes4 to 6 servings
- Cook Time45 minutes
- 4
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.
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.
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