Rosemary Pork Chops Peach Salsa (Print Version)
# Ingredients:
→ Pork Chops
01 -
2 large boneless pork chops
02 -
3 tablespoons butter
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon dried rosemary
05 -
1/2 teaspoon dried thyme
06 -
1/2 teaspoon salt
07 -
2 garlic cloves, minced
08 -
1 teaspoon black pepper
→ Peach Salsa
09 -
2 large ripe peaches, finely chopped
10 -
1/2 orange pepper, finely chopped
11 -
1/2 cup cilantro, chopped
12 -
1/2 white onion, finely chopped
13 -
1 tablespoon fresh jalapeno, finely chopped
14 -
1 teaspoon jalapeno sauce (optional)
15 -
2 tablespoons lime juice
16 -
Salt to taste
# Instructions:
01 -
Finely chop all salsa ingredients including peaches, orange pepper, cilantro, onion, jalapeno, and mix together. Add lime juice, salt to taste, and optionally jalapeno sauce. Chill in the refrigerator for at least one hour to allow flavors to meld.
02 -
Season both sides of the pork chops with garlic powder, dried rosemary, dried thyme, salt, and black pepper. Allow the meat to rest at room temperature for about 15 minutes.
03 -
Heat butter in a skillet over medium heat. Mince the garlic cloves and add them to the butter once melted. Sear the pork chops in the hot skillet for approximately 4–5 minutes per side, or until fully cooked to an internal temperature of 63°C (145°F). Remove and set aside to rest.
04 -
Plate the cooked pork chops and serve immediately alongside the chilled peach salsa.