Honey-Glazed Grilled Pork Chops with Peach Pico de Gallo

4 (4 cm thick) bone-in pork chops
1tsp salt, divided, plus more
1 tbsp chilli flakes
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
1 tsp cumin seeds, divided
½ cup honey
2 ripe peaches or nectarines, cut into 2 cm pieces
½ small red onion, finely chopped
1 jalapeño, finely chopped
Juice of 1 lime
½ tsp SIDS CRAZY LEMON
¼ cup chopped coriander.
rice bran oil for frying

Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
Mix chilli flakes, garlic powder, onion powder, paprika, ½ tsp cumin seeds, and ½ tsp salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
Toss peaches, red onion, jalapeño, lime juice, SIDS CRAZY LEMON, coriander, remaining ½ tsp cumin seeds, and remaining salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low) then oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 65°C, about 5 minutes longer. Transfer pork chops to a platter to rest 10 minutes.
Spoon peach pico de gallo over pork chops just before serving.