Kitchen notes · a little help before you start
Glazed Pork Chops with Peach Salsa
Smoky chipotle glaze and juicy peach salsa give these pork chops a lively sweet heat. The cool fruit is especially good against the browned pork, with lime and cilantro lifting the richer flavor of the honey and hoisin glaze.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 46 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Save some glaze for brushing
The glaze gets split before the pork marinates. Keep the reserved half separate, simmer it until it thickens, then use that cooked glaze for brushing on the grill.
2. Use tongs at the grill
Tongs make it easier to move the chops without tearing them or carrying extra marinade along. Once they’re on the grill, flip, brush, and finish with the thickened glaze.
3. Make the salsa while the pork rests in the bag
The marinating time is just right for chopping and stirring together the peach salsa. Add the salt at the end so you can season it to taste.
Get to know the ingredients
Boneless pork chops
Boneless loin chops are recommended for their tenderness. A little pink is fine if the pork reaches 140 F.
Chipotle peppers in adobo
Use whole chipotle peppers packed in adobo for the glaze. They get blended smooth with the honey, garlic, hoisin, paprika, lime juice, and salt, so there shouldn’t be chunky bits left.
Yellow peaches
Add peeled, diced yellow peaches straight to the salsa. In-season peaches bring the most sweetness and juice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Glazed Pork Chops with Peach Salsa
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
After grilling, brush on more glaze if you like, then spoon the peach salsa generously over the pork. Rest the meat before cutting so the juices stay put.
A little more help as you go
A little help before you start
Blend the glaze first, then split it before any pork goes in. That keeps the sauce you’ll simmer and brush with separate from the marinade in the bag.
Watch the pork
Overcooking usually makes pork dry, so use the grill times as a guide. Pork can still have a little pink when it reaches 140 F.
A few questions you might have
Do I blend the adobo sauce too, or only the peppers?
Use whole chipotle peppers packed in adobo sauce, and they’re blended with the rest of the glaze ingredients until smooth. Use the peppers from the can as directed.
Why do I simmer the reserved glaze?
Simmering the reserved glaze thickens it into a brushable sauce for the grill. It should boil first, then simmer until it starts to thicken before you take it off the heat.
Should the jalapeno go in the salsa?
It’s optional. If you use it, seed it and dice it finely so the heat is spread through the peach salsa rather than landing in big pieces.
Can pork chops be a little pink inside?
Yes. A little pink is okay as long as the internal temperature is 140 F. Overcooking is what often makes pork chops dry and tough.
When does the peach salsa go on?
Spoon it over the pork right at the end, after the final brushing of glaze if you’re using more. That keeps the salsa fresh and juicy on top.
Any more cooking tips?
For this boneless pork chops recipe, boneless loin chops are the best, most tender cut. You can get these at your local grocery store but if you don’t find them, ask the butcher and they should know! This recipe is best in summer so that you can use the best in season peaches. If you want to make this recipe but peaches are hard to find, try using a mango! If you are used to having dry, tough pork chops, you are probably over cooking them. Pork is difficult because you actually want it to be slightly less cooked than you would cook chicken. You might see a little pink in the middle and that is okay as long as the internal temperature is at 140 F. Don’t forget to allow your meat to rest for about 5 minutes before cutting into it. I cover mine with some aluminum foil to keep it warm. If you cut into it too early, you will lose some of that precious juice!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
