pork and peaches.

Happy Monday! I spent the better part of the weekend watching baseball, as I am sure you did as well. The Cardiac Cocks are back in full effect this year and I love it.

Anyway. After all the treats Tina and I posted last week, I thought I might start your week off with a good dinner option. This is one of our absolute favorite meals, and as soon as I get some decent peaches, it hits our dinner table. Cooking Light suggests that frozen peaches won’t work and that this is a summertime, fresh peaches only sort of dish. With the warm winter we had, the peaches are out sooner than usual and I’m more than happy to take advantage of their early arrival.

Skillet Pork with Sweet Balsamic Peaches.
Cooking Light

1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 tablespoon olive oil
1/8 teaspoon salt
1 cup finely chopped onion
1 1/4 cups finely chopped peaches (about 3)
2 tablespoons dark brown sugar
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons balsamic vinegar
1/8 teaspoon crushed red pepper

Combine first three ingredients and rub on pork chops.

Heat oil in a large skillet over medium heat. Add pork and cook 3 minutes per side, or until done. Remove chops to a platter, keep warm.

Add onion to skillet and cook until starting to get soft. Stir in peaches and remaining ingredients. Cook about 3 minutes, or until slightly thick. Serve peaches with pork.

Go Cocks!


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