Name: Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa
Yield: Makes 6 (main course) servings
Ingredients: 3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice; 1/4 cup red onion, finely diced (about 1/2 small onion); 2 tablespoons canned chipotle chiles in adobo, minced; 1/4 cup fresh lime juice; 1/4 cup fresh cilantro, chopped; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup whole cumin seeds; 6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you); 3 tablespoons olive oil; 2 teaspoons kosher salt; 1 1/2 teaspoons freshly coarse-ground black pepper

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Cumin-Crusted Monster Pork Chop with Peach Chipotle SalsaStephen Sullivan; food and prop styling: Roscoe Betsill

This Latin-inspired combination of flavors works well with smoky grilled pork, and the crispy cumin crust is complemented by both the heat and sweetness in the salsa. These thick-cut chops taste just as good cold — if there are any left.

Recipe notes

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