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Spice-Rubbed Pork Chops with Peach Pico de Gallo
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.
small ripe peaches (about 8 ounces), pitted and finely chopped
tablespoons finely chopped red onion
01In a small bowl, stir together the peaches, onion, chipotle, lime juice, half of the cilantro and ¼ teaspoon salt; set aside. In another small bowl, stir together the chili powder, cumin, sugar and ½ teaspoon each salt and pepper. Season the pork chops on both sides with the spice mixture, pressing so the seasonings adhere.
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