If you’re looking for the perfect end-of-summer meal, look no further. I wanted to make something different than my go-to pork chop recipe so I started brainstorming and came up with this: simply seasoned chops topped with a fresh salsa, of sorts, made with peaches and avocados. So simple and very tasty. I think I under seasoned the pork but it was still really flavorful.
Every time I make pork chops I can’t get over how quickly they cook. I made the salsa ahead of time but you could definitely make this dish in less than 30 minutes if you’re crunched for time.
Peach & Avocado Salsa
serves four (as a garnish)
- 1 peach, pealed and diced
- 1/2 avocado, diced
- 1 green onion, sliced
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- sea salt and red pepper flakes, to taste
Combine all ingredients in a bowl and toss gently to coat. Refrigerate until ready to use; a couple hours would probably be best though is not necessary.
For the pork chops, I seasoned four boneless chops with seasoned salt, black pepper, and a little brown sugar. I pan-fried them for about 4-5 minutes on each side over medium-medium high heat and then let them rest on a plate, covered with foil, for about 5 minutes.
Topped with the salsa and served with oven roasted fingerling potatoes.
As an aside, this was my first foray into the world of Photoshop! Definitely a beginner but it’s kind of addicting already. I’m actually glad that I waited a while before getting an editing program (I’ve just been using Windows Live Photo Gallery) since it forced me to focus on getting a decent picture to begin with, rather than editing it completely. These photos, though far from perfect, only took a little tweaking to make them presentable. I ordered a new lens too but ended up getting the wrong one so I’m still stuck with my kit lens while I do the exchange.
Fun stuff! Or maybe not… ;) If you try the recipe, let me know what you think!