Spice-Rubbed Pork Chops With Peach Pico de Gallo
MAKES 4-6 SERVINGS
The state of Michoacán in west-central Mexico is a large grower of fresh peaches (called duraznos in Latin America). 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.
Before serving, allow the pork chops to rest for about 10 minutes so the juices redistribute. If the chops aren’t allowed to sit, the juices will flow out when the meat is cut.
2 small ripe peaches (about 8 ounces), pitted and finely chopped
3 tablespoons finely chopped red onion
1½ 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
Four 8-ounce bone-in centercut pork chops, each about 1 inch thick, patted dry
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.
In a 12-inch skillet set over medium-high heat, warm 1 tablespoon of the oil until barely smoking. Add 2 of the chops, reduce the heat 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 degrees, 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.
Taste and season the pico de gallo with salt. Serve the chops with the pico de gallo and sprinkled with the remaining cilantro.
Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Send comments to magazine@globe.com.