Directions

1. Step 1

   Season the pork chops: In a small bowl, stir together the salt, pepper, coriander, cumin, smoked paprika and garlic powder. Sprinkle evenly over both sides of the pork chops; set aside at room temperature.

2. Step 2

   Make the salsa: In a medium bowl, gently stir the tomato, peach, shallot, serrano pepper, lime zest and juice, and cilantro until combined. Taste, add the honey if the peach isn’t very ripe and season to taste with salt.

3. Step 3

   Cook the pork chops: Heat a 10- or 12-inch stainless steel or cast-iron skillet over medium-high heat until hot. Add the oil, swirl the pan to coat, add the pork chops and reduce the heat to medium. Cook the pork chops, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part away from the bone is around 135 degrees, about 12 minutes. If your chops have a fat cap, using tongs, stand the chops up on their narrow sides, fat side down, and sear until browned, about 1 minute. Transfer the meat to a cutting board or serving platter, cover loosely with foil, and let rest for 5 minutes. (During this time, the internal temperature of the meat should rise to about 145 degrees, which is considered medium-rare.)

4. Step 4

   Place a pork chop on each plate (if serving 4, cut each pork chop in half). Top each with some of the salsa and serve warm.