5 from 9 votes
Overhead shot of Ginger Honey Glazed Pork Chops with Peach-Poblano Salsa on a white platter with slices of lime.
Ginger Honey Glazed Pork Chops with Peach Poblano Salsa
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

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!

Course: entree, Main Course
Cuisine: American, Fusion
Servings: 4
Calories: 567 kcal
Ingredients
  • Pork Chops:
  • 4 Bone-In Pork Chops
  • Canola Oil , for grilling
  • Marinade/Glaze:
  • ¼ Cup Fresh Ginger – peeled and grated
  • 6 Cloves 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 Extra Virgin Olive Oil
  • 1 tsp Ground Ginger
  • Salsa:
  • 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)
  • 1/8 tsp Kosher Salt , or more to taste
Instructions
  1. 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.
  2. 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.
  3. Make the Glaze: In a small bowl mix together the remaining 4 tablespoons of honey and ground ginger. Set aside.
  4. 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.
  5. Serve pork chops with salsa and enjoy!
Recipe Notes

Notes:
*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.

Nutrition Facts
Ginger Honey Glazed Pork Chops with Peach Poblano Salsa
Amount Per Serving
Calories 567 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 116mg39%
Sodium 1379mg60%
Potassium 943mg27%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 49g54%
Protein 38g76%
Vitamin A 615IU12%
Vitamin C 38.4mg47%
Calcium 56mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.