Yes, you did read that correctly! I really experimented on this one! The original recipe came from my friend Stacey over at www.happilyeverafterme.com. She posted the original recipe which called for glazed carrots. My husband recently returned from a trip to PA where he went to the Mennonite market near his parents’ home. While there he picked up some more tomatoes (yay! more salsa!) and peaches. Pennsylvania peaches are absolutely huge! See what I mean?
Yes, that is a tennis ball next to that peach! Anyway, I decided I wanted to do something a little different, and since I didn’t have any carrots on hand, I thought that maybe peaches would work. They did!
4 boneless chops, about 1/2 inch thick
2 tsp. each salt, paprika, onion powder, oregano and thyme
1 tsp. garlic powder
1/2 tsp. cayenne pepper
4 tbsp. olive oil
1 very large peach
1/4 c. lemon juice
Mix spices together on a plate. Dredge the chops in the spices. Let chops sit for about 30 minutes. Heat olive oil in frying pan over medium heat. Place chops in the oil and sear both sides until golden brown, about 10 minutes total. Cover and cook for about 15 minutes or until just about tender. Peel and slice peaches. Dip into lemon juice to prevent browning. Place about 3-4 slices on each pork chop. Cover and cook about 5 more minutes. Serve with rice using the drippings from the pan as sauce for the rice.
