Pan-Seared Pork Chops with Peach & Avocado Salsa Recipe

Pan-Seared Pork Chops with Peach & Avocado Salsa Recipe
Staff Writer
Pan-Seared Pork Chops with Peach & Avocado Salsa Recipe
Bitter Sweet Cook

This sweet, tangy, and creamy salsa pairs well with pan-seared pork chops, but it also tastes great with chicken, fish, shrimp, or chips.

Click here to see 5 Things to do with Peaches, Other Than Pie.

Ingredients

  • 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
  • Salt
  • 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

Directions

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.

Pork Chop Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Chop Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.