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Spice-Rubbed Pork Chops with Peach Pico de Gallo

4 to 6 Servings

45 minutes

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The state of Michoacán in central Mexico is a large grower of fresh peaches (duraznos in Spanish). 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.

4 to 6



Don’t serve the pork chops straight out of the skillet. Allow them the rest for about 10 minutes so the juices redistribute throughout the muscle fibers. If the chops aren’t allowed to rest, the juices will flow out when the meat is cut.

45 minutes


  • 2

    small ripe peaches (about 8 ounces), pitted and finely chopped

  • 3

    tablespoons finely chopped red onion


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Jenna C.
August 13, 2023
Double the salsa!
We made this recipe with 2 pork chops, but kept the same amount of peach salsa. It turned out delicious and was so easy! We will definitely make this again for an easy summer weeknight meal.
Rebecca K.
August 31, 2022
Easy and delicious
We live in Colorado and this pico with our peaches is amazing. Highly recommend.
Michael P.
August 19, 2022
If nothing else, make this Peach Pico de Gallo
This is an excellent and straightforward dish. The real genius resides in the peach pico. Smoky (with the chipotle), lightly sweet and fruity, and a touch of piquancy from the lime and onion. It's pretty amazing. It goes great with the pork chops but they take a kind of take a back seat to the real star of the show.