Ingredients
Salsa
- 2 peaches (ripe; or 1 mango)
- ½ red bell pepper
- ¼ red onion
- 1 jalapeño
- ½ bunch cilantro (chopped)
- 1 lime
- salt
- honey (optional)
Pork Chops
- 4 pork chops (bone-in, about 1 inch thick)
- salt
- black pepper
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- olive oil
- 1 tbsp butter
- 1 lime (optional)
Equipment: cast iron skillet
Method
Salsa
- Dice peaches, red bell pepper, and red onion. Seed and mince jalapeño.
- Toss with cilantro, the juice of a lime, and a pinch of salt. Add a small drizzle of honey if the fruit isn't very sweet. Let it sit while you cook the chops.
Pork Chops
- Pat pork chops dry. Season generously with salt, black pepper, smoked paprika, cumin, and garlic powder. Let them sit at room temperature for 20 minutes.
- Heat a drizzle of olive oil in a cast iron skillet over medium-high. Sear the chops without moving them until deeply browned, 4-5 minutes per side.
- In the last minute, add butter and spoon it over the chops. Pull them at 140°F; they'll rise to 145°F as they rest.
- Rest 5 minutes. Spoon the salsa onto each plate, lay a chop on top, and pour the resting juices over it. Serve with wedges of lime.
For a light glaze, brush a little honey on the chops with the butter in the last minute. Watch closely, since honey burns fast.