Peaches tossed with red onion, jalapeño, lime juice, and cilantro makes for a fresh and fruity salsa that’s equal parts sweet, salty, sour, and spicy in each bite.
Spicy honey helps the chops get nicely caramelized on the grill. A spoonful of peaches mixed with red onion, jalapeño, lime juice, and cilantro completes the dish.
Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.
Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.
For pork chops that cook in record time, we turn to an unexpected ingredient: sugar. A pinch helps the chops caramelize and develop an exceptional golden-brown crust.
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Tangy seared plums, tart lemons, and chewy charred halloumi pair perfectly with rich pork chops. Quick tip: Bring all of the ingredients to the grill on a baking sheet for easy cleanup later.
