These Easy Pan Fried Pork Chops with Peach Salsa truly couldn’t rush to make. Despite the fact that they make an extravagant looking supper, they’re SO natural to prepare in the solace of your own home. The PERFECT night out on the town supper!
Also, that is the thing that’s so wonderful about this dish. Café style food made for a portion of the expense, in the solace of your night robe and a modest glass of wine. Presently if that doesn’t seem like a heartfelt supper for two, I don’t have a clue what does. I mean it surely appears as though one in any case.
I was really roused by this dish when I visited an Italian Masterclass at the Edinburgh Food of School and Wine (I know, who do I think I am nowadays). We were shown something like this and genuinely it’s been my go-to night out on the town supper each from that point forward.
You’d figure my hubby would get exhausted however no, it’s simply THAT flavorful.
In any case, close by this being my go-to supper for two, it’s really the peach salsa I get most use out of. Like, I pair this stuff with everything. Truly, I’m yet to discover something that turns out poorly with the sweet, tart and somewhat fiery flavors in this salsa. Also, as most things on this blog, it’s so freakin’ simple to make!
Ingredients:
Pork Chops
- 2 8oz/250g Pork Chops
- Few small knobs of Butter
- 1 sprig Fresh Rosemary
- 1 sprig Fresh Thyme
- 2 cloves Garlic, lightly crushed (skins left on)
- generous amounts of Salt & Black Pepper
- Olive Oil for frying
Peach Salsa
- 2 Peaches, skinned & diced
- 2 Tomatoes, diced
- 1 small Red Onion, finely diced
- 1 Red Chilli, deseeded & finely diced
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Honey
- 1 tbsp Coriander/Cilantro, finely diced
- 1 sprig Fresh Thyme
- Salt & Pepper, to taste
- Olive Oil for frying
Instructions:
Pork Chops
- Take them out of the fridge at least 10 minutes before hand, to bring up to room temp.
- Season all sides of each chop with a generous helping of Salt & Pepper. Rub in and push down with your fingers to really get the seasoning into the meat.
- Heat up a good glug Olive Oil (1-2 tsp) over high heat. Place both chops in and fry for 3-4 minutes or until a deep brown colour.
- Flip over and place in your Butter, Rosemary, Garlic & Thyme. Slightly tilt the pan towards you, making sure it stays clear of the flame, and with a spoon continually pour the melted butter over your pork chops. Again, fry for 3-4 minutes.
- Grab both chops with a pair of tongs and place them fat side down and sear for a minute or so until caramelized.
- Take chops out and rest on a flat surface for a minimum of 4 minutes and maximum of 8 minutes.
Peach Salsa
- Heat up a little oil in a pan and sauté your Onions & Chilli until soft. Add in your Peach and Tomato, stir, then add your Vinegar, Honey, Thyme, Salt & Pepper.
- Simmer until thickened, stirring occasionally. Remove sprig of Thyme, add Coriander/Cilantro and serve.
Notes:
- Room Temp – allowing the pork chops to come to room temp before cooking is crucial. Cooking straight from the fridge will increase the chances of a dry pork chop and nobody likes a dry pork chop!
- Bone is better! Aim to get pork chops with the bone in. These are slightly fattier and we all know fat = flavour. They also cook more evenly, as the bone heats up it will cook through the centre of the chop.
- High Heat – Cooking the chops at a high heat is crucial for a gorgeously caramelized surface. Although the centre won’t be fully cooked after frying, when the chops are resting they’ll carry on cooking through the centre.
- Resting – Just when you put the chops down to rest, spoon some of the juices in the pan over them, just for extra moisture/flavour.
- Chops + Salsa combined – Because the salsa doesn’t take long to cook, you can pour out the leftovers from cooking the chops and go from there in the same pan whilst the chops rest. Or you can do alongside in a different pan whilst they’re frying, up to you.
- Calories – Based using 1 tbsp oil for the chops and 1 tsp for the salsa.
- This recipe is inspired by a dish I created at an Italian Masterclass at the Edinburgh School of Food and Wine
Nutrition:
Nutrition Facts
Easy Pan Fried Pork Chops With Peach Salsa
Amount Per Serving
Calories 599Calories from Fat 300
% Daily Value*
Fat 33.38g51%
Saturated Fat 10.577g53%
Trans Fat 2.006g
Polyunsaturated Fat 3.811g
Monounsaturated Fat 15.088g
Cholesterol 148mg49%
Sodium 96mg4%
Potassium 1204mg34%
Carbohydrates 32.33g11%
Fiber 4.5g18%
Sugar 26.02g29%
Protein 43.22g86%
Vitamin A 3800IU76%
Vitamin C 34.7mg42%
Calcium 80mg8%
Iron 2.3mg13%
