Pan-Seared Pork Chops with Peach & Avocado Salsa Recipe
Daily Value: 15%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||44µg||11%|
|Fatty acids, total monounsaturated||21g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
This sweet, tangy, and creamy salsa pairs well with pan-seared pork chops, but it also tastes great with chicken, fish, shrimp, or chips.
- 3 ripe peaches, pitted and diced with skin on
- 1 medium ripe avocado, pitted and diced
- 3-4 tablespoons finely diced red onion
- ½ tablespoon finely chopped ginger
- 1-2 jalapeños, seeded and finely diced (optional)
- ¼ cup extra-virgin olive oil
- 3 tablespoons lime juice
- 3 tablespoons oil with a high smoke point like peanut or safflower
- Four ¾-inch-thick pork chops, at room temperature
- Freshly cracked black pepper
Combine the peaches, avocado, red onion, ginger, and jalapeños together in a medium sized bowl.
In a small bowl, whisk together the olive oil and lime juice, then pour the mixture over the fruit and lightly toss the ingredients together. Add salt to taste, then cover the bowl and let the salsa sit for at least an hour at room temperature.
In a skillet large enough to accommodate all the pork, heat the 3 tablespoons of oil until hot. Season the pork chops on both sides with salt and pepper and carefully place the chops in the skillet. Cook over moderately high heat until seared on the bottom, about 3-4 minutes, then turn the chops over and cook for another 3-4 minutes.
Let the chops rest on a wire rack for a couple of minutes before you transfer to a plate. Spoon the salsa over the pork chops. Serve with rice, farro, or quinoa.