Peach season is here! Peach season is here! For some reason, this year more than others, Luke and I are FREAKING OUT about peaches and down several of the small, ripe, juicy ones in a day. This lunch was so fresh and satisfying, we were literally licking our plates (I'm not embarrassed to admit it!).
Pork Chops with Peach Salsa
1 3/4-inch thick, bone-in pork chops
Salt and pepper to taste
2-3 tablespoons olive oil
2 large or 3 small peaches, chopped
1/2 jalapeno, seeded and finely diced
1 shallot, finely diced
1 lime, squeezed
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Season pork chops with salt and pepper to taste. Heat 1 tablespoon oil in a large skillet and cook pork chops 3-4 minutes per side or until they reach your desired level of doneness.
Meanwhile, add chopped peaches, jalapeno, shallot, lime juice and cilantro to a bowl and stir to combine. Season with salt and pepper and drizzle in 1 tablespoon olive oil - add more oil if desired. When pork chops are done, top with salsa and enjoy!
Season pork chops with salt and pepper to taste. Heat 1 tablespoon oil in a large skillet and cook pork chops 3-4 minutes per side or until they reach your desired level of doneness.
Meanwhile, add chopped peaches, jalapeno, shallot, lime juice and cilantro to a bowl and stir to combine. Season with salt and pepper and drizzle in 1 tablespoon olive oil - add more oil if desired. When pork chops are done, top with salsa and enjoy!
A simplified version based on this recipe from Every Day with Rachael Ray magazine
2 zucchini, washed and ends trimmed
Zest and juice of one lemon
1 1/2 Tablespoons olive oil
2 teaspoons white wine vinegar
1 1/2 teaspoons dijon mustard
Salt and pepper to taste
Parmigiano Reggiano, optional
Stand the zucchini up and, using a vegetable peeler, peel it into long ribbons. Rotate 90 degrees and proceed to do it with all four sides of the zucchini and discard the center seedy section.
In a large bowl, whisk together remaining ingredients. Add zucchini ribbons and toss thoroughly to combine. If desired, top with freshly grated Parmigiano Reggiano.
Zest and juice of one lemon
1 1/2 Tablespoons olive oil
2 teaspoons white wine vinegar
1 1/2 teaspoons dijon mustard
Salt and pepper to taste
Parmigiano Reggiano, optional
Stand the zucchini up and, using a vegetable peeler, peel it into long ribbons. Rotate 90 degrees and proceed to do it with all four sides of the zucchini and discard the center seedy section.
In a large bowl, whisk together remaining ingredients. Add zucchini ribbons and toss thoroughly to combine. If desired, top with freshly grated Parmigiano Reggiano.
2 comments:
We tried this recipe last evening, and really enjoyed it. Thanks!
The only change I made was a marinade for the pork. I used lime juice, coriander, cumin, salt, pepper, garlic, and olive oil. I let it sit for about 20+ minutes.
I pan seared the pork, and poured the marinade over the chops in the pan, and poured the pan drippings (they were VERY lean chops) over them while they rested. The marinade made the chops saltier than i would have normally seasoned them, but with the salsa, and the brightness of the zucchini, it was quite good.
Thanks again!
Rick in Boise
So glad to hear you enjoyed them Rick, and thanks for sharing your modifications!
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