Pan Seared Pork Chops with Peaches

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.

 

Marinade for Pork or Chicken

Here is a quick and easy marinade that I saw in the newest Every Day with Rachael Ray magazine.  It is written to use with pork chops, but I used it for boneless chicken breast since I had no pork chops.  The guys all loved it!  Sorry, but no picture this time!

1/2 c. red wine vinegar

1/2 tsp. dried oregano

2 tsp. extra virgin olive oil

1/2 tsp. honey

4 boneless chicken breasts or pork chops

In a small bowl, combine the vinegar and oregano. Whisk in the olive oil and honey.  Pour into a resealable plastic bag and add the meat.  Seal and massage mixture into meat.  Refrigerate for at least 20 minutes up to several hours.  I refrigerated mine for about 40 minutes.   Cook meat on a grill just until cooked through.