Name: Pork Chop with Warm Peach, Bell Pepper, Jalapeño & Cilantro Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ⅓ cup almonds; 1 small bunch cilantro; 3 jalapeño peppers; 1 ½ limes; 6 peaches; 6 pork chops, bone-in; 3 red bell peppers; ½ medium red onion; black pepper; brown sugar; extra virgin olive oil; salt

Pork Chop with Warm Peach, Bell Pepper, Jalapeño & Cilantro SaladPork Chop with Warm Peach, Bell Pepper, Jalapeño & Cilantro Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

⅓ cup almonds

1 small bunch cilantro

3 jalapeño peppers

1 ½ limes

6 peaches

6 pork chops, bone-in

3 red bell peppers

½ medium red onion

black pepper

brown sugar

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Zest and juice limes into a large bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime along with oil, sugar, salt, and pepper; whisk to combine the dressing.

Peel, halve, and thinly slice onion; add to the bowl with the dressing.

Thinly slice jalapeños into rounds and add to the bowl; stir to combine and set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium-high heat.

While the pot heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer chops to a clean plate and loosely cover with aluminum foil. (Reserve pot for later use.)

While the chops are cooking, trim, seed, and medium dice bell peppers. Place in another large bowl.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice and add to the bowl with the bell pepper.

Return the pot (with cooking juices) to medium heat, add more oil, and swirl to coat the bottom. Add bell pepper and peaches; cook, stirring occasionally, until soft and lightly charred in spots, 4-5 minutes.

Meanwhile, roughly chop almonds.

When the bell pepper and peaches are done, transfer to the bowl with the dressing; stir to combine the salad.

To serve, divide chops and peach salad between plates. Sprinkle with almonds and enjoy!

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