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Easy enough for a weeknight dinner and elegant enough for entertaining, these Ginger and Honey Glazed Pork Chops with Peach-Poblano salsa are a sublime combination of sweet and savory!
Hi-ya friends! Happy Thursday! Oh soooooo close to the weekend… I can almost feel the weekend vibes. Woot woot!
So, I have a question for you. How many long weekend vacations are acceptable during the summer?
I see, read and hear about some of you off gallivanting, exploring cities and beaches on the weekends. And, it seems like some people are on a vacation of sorts every other weekend.
I feel like I’m missing out!
#FOMO up in here.
Sure Boy and I went to the beach for an extended weekend a month and a half ago, but I want to go back at the end of summer. Is that excessive? Be honest! I want your opinions… this nosy inquiring mind needs to know what the vacay standard is. Anyways, while a vacation may or may not be in my future (<- I’m definitely leaning towards the former), that will not stop me from treating my taste buds to a little paradise!
Buuuuut, before we jump into today’s deliciousness can we talk real quick about pork?
Pork chops to be specific.
Aaaand Smithfield All Natural Bone-in Pork Chops to be über specific.
If you follow this blog it will come as no surprise that I’m a big fan of Smithfield®. Remember these ribs? I just can’t help it, Smithfield® IS pork.
The folks and USA farm families behind the Smithfield® brand know ALL the things about pork. And their All Natural Pork Chops are naturally tender with NO added steroids, hormones or artificial junk. They are bomb diggity and perfect for grilling like a steak… except not exactly like a steak, because these bad boys are pork-tastically delicious. Ginger & Honey Glazed Pork Chops with Peach-Poblano Salsa
You guys, these chops are a sublime combination of sweet and savory. Sticky, succulent, and ultimately tender with nuances of warm ginger and hints of sweet honey, these chops taste epic when paired with the smoky char of the grill.
But, all the deliciousness doesn’t stop there. These chops get generously topped off with a sweet, slightly spicy, zesty, and fruity peach and poblano salsa.
The fresh salsa with the sticky, juicy pork chops is a summertime fiesta for the taste buds.
- The salsa calls for roasted red peppers. You can absolutely use jarred roasted red peppers if you want to make this meal even easier. Or if you are like me and enjoy roasting your own, I have included instructions on how to do so in the notes section of the recipe.
- The amount of sweetener needed in the salsa will depend on your peaches and your personal preference. I used a teaspoon of agave in my salsa, because my peaches were very sweet. I recommend making the salsa without any sweetener and then adding agave or honey to taste.
- Sometimes I brine my pork chops, but with Smithfield All Natural Pork Chops brining isn’t necessary. However, if you are a brine or die kind of person, by all means, go for it. I have included notes for a brine in the recipe below.
Easy enough for a weeknight dinner, but elegant enough for entertaining, these Ginger & Honey Glazed Pork Chops with Peach-Poblano Salsa NEED to be on your summer menu. So fire up the grill and DO THIS. Until next week friends, cheers – to palatial pork chops.
Don’t forget to check out the Smithfield Hog Wild Throwdown Sweepstakes for a chance to win some amazing prizes, including a Ford F150, here.
- Pork Chops:
- 4 Bone-In Pork Chops
- Canola Oil, for grilling
- ¼ Cup Fresh Ginger – peeled and grated
- 6 Cloves of Garlic – peeled and minced
- 8 TBS Honey, divided
- 1 TBS Light Brown Sugar
- 2 TBS Soy Sauce
- 2 TBS Rice Wine Vinegar
- ½ tsp Crushed Red Pepper Flakes
- 1 tsp Kosher Salt, plus more to taste
- 2 TBS EVOO
- 1 tsp Ground Ginger
- 3 Ripe Peaches – diced
- 1 Poblano Pepper – seeded and diced
- ¼ Cup Red Onion – finely diced
- ¼ Cup Roasted Red Pepper* – finely diced
- 1 TBS Mint Leaves – roughly chopped
- ½ Lime – Zest and Juice
- 1 tsp Agave, or more to taste (can substitute honey or sugar)
- ⅛ tsp Kosher Salt, or more to taste
- Make the Marinade: In a small bowl, mix together ginger, garlic, 4 tablespoons honey, sugar, soy sauce, rice wine, red pepper flakes, salt and oil. Place the pork chops in a baking dish and brush both sides with marinade. Cover with plastic wrap and transfer to the refrigerator. Marinate for at least 4 hours, up to overnight, turning pork over halfway through.
- Meanwhile, Make the Salsa: In a medium sized mixing bowl combine all ingredients. Gently stir together. Taste and adjust for seasoning and sweetness. Set aside in the refrigerator until ready to use.
- Make the Glaze: In a small bowl mix together the remaining 4 tablespoons of honey and ground ginger. Set aside.
- Grill the Pork Chops: Heat your grill to medium-high and remove pork chops from marinade. Brush the grates of grill with oil. Season pork chops with salt and pepper. Place pork chops on the grill and grill until marked and slightly crusted, 4-5 minutes. Turn the pork chops over, moving them to the cooler side of the grill (or reducing heat to medium), cover grill and continue to cook, brushing with glaze occasionally, until meat registers 145 degrees F (on an instant read thermometer when inserted into the thickest part of the chop), about 5-8 additional minutes. Remove chops to a clean work surface, or platter, and let rest for 5 minutes.
- Serve pork chops with salsa and enjoy!
*To Brine the Pork Chops (Optional): In a large bowl whisk together the 2 quarts ice cold water, ¼ cup salt and 4 tablespoons sugar until fully dissolved. Add pork chops and transfer to the refrigerator for 1 hour. Remove from the brine and pat thoroughly dry with paper towels. Proceed with marinating pork as directed, omitting salt in marinade.
*You can use jarred roasted red peppers or roast your own:
1. Heat oven to high broil and arrange oven rack to top position. Place pepper on a baking sheet lined with aluminum foil.
2. Broil, turning every 2-3 minutes, until charred on all sides, about 8-10 minutes total.
*If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.
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