Peaches are in season so I think peaches pico de gallo is in your liking. Here’s how you make Hawaiian Spiced BBQ Pork Chops!

Ingredients

Hawaiian Spiced BBQ Pork Chops

4 bone-in pork chops (about 1-inch thick)

1/4 cup soy sauce

1/4 cup pineapple juice

2 tablespoons brown sugar

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon ground black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons olive oil

Peach Pico de Gallo

2 ripe peaches, diced

1 small red onion, finely chopped

1 jalapeño, seeded and finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

Instructions

1. In a bowl, combine the soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, black pepper, smoked paprika, allspice, cinnamon, and cloves.
2. Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork chops, making sure they are well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, preferably overnight.
3. In a medium bowl, combine the diced peaches, red onion, jalapeño, and cilantro.
4. Squeeze the lime juice over the mixture and season with salt and pepper to taste. Mix well and set aside to let the flavors meld.
5. Preheat your grill to medium-high heat.
6. Remove the pork chops from the marinade and pat them dry with paper towels. Brush both sides with olive oil.
7. Grill the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C) and have a nice char on the outside.
8. Remove the pork chops from the grill and let them rest for a few minutes before serving.

Serve:

1. Place the grilled pork chops on a serving platter.
2. Top each pork chop with a generous spoonful of peach pico de gallo.
3. Garnish with additional cilantro if desired and serve immediately.

Enjoy your Hawaiian spiced BBQ pork chops with the refreshing peach pico de gallo!