Easy Pan Fried Pork Chops With Peach Salsa

5 from 2 votes

Easy Pan Fried Pork Chops With Peach Salsa

These Easy Pan Fried Pork Chops with Peach Salsa really couldn't be more quick to make. Although they make a fancy looking dinner, they're SO easy to whip up in the comfort of your own home. The PERFECT date night dinner!

Prep Time10

Cook Time20

Total Time30

Course: Date Night, Dinner

Cuisine: Italian

Servings:

Author: Chris Collins

Ingredients

Pork Chops

2 8oz/250g Pork Chops
Few small knobs of Butter
1 sprig Fresh Rosemary
1 sprig Fresh Thyme
2 cloves Garlic, lightly crushed (skins left on)
generous amounts of Salt & Black Pepper
Olive Oil for frying

Peach Salsa

2 Peaches, skinned & diced
2 Tomatoes, diced
1 small Red Onion, finely diced
1 Red Chilli, deseeded & finely diced
2 tbsp Apple Cider Vinegar
1 tbsp Honey
1 tbsp Coriander/Cilantro, finely diced
1 sprig Fresh Thyme
Salt & Pepper, to taste
Olive Oil for frying

Instructions

Pork Chops

Take them out of the fridge at least 10 minutes before hand, to bring up to room temp.
Season all sides of each chop with a generous helping of Salt & Pepper. Rub in and push down with your fingers to really get the seasoning into the meat.
Heat up a good glug Olive Oil (1-2 tsp) over high heat. Place both chops in and fry for 3-4 minutes or until a deep brown colour.
Flip over and place in your Butter, Rosemary, Garlic & Thyme. Slightly tilt the pan towards you, making sure it stays clear of the flame, and with a spoon continually pour the melted butter over your pork chops. Again, fry for 3-4 minutes.
Grab both chops with a pair of tongs and place them fat side down and sear for a minute or so until caramelized.
Take chops out and rest on a flat surface for a minimum of 4 minutes and maximum of 8 minutes.

Peach Salsa

Heat up a little oil in a pan and sauté your Onions & Chilli until soft. Add in your Peach and Tomato, stir, then add your Vinegar, Honey, Thyme, Salt & Pepper.
Simmer until thickened, stirring occasionally. Remove sprig of Thyme, add Coriander/Cilantro and serve.

Video

Notes

a) Room Temp - allowing the pork chops to come to room temp before cooking is crucial. Cooking straight from the fridge will increase the chances of a dry pork chop and nobody likes a dry pork chop!

b) Bone is better! Aim to get pork chops with the bone in. These are slightly fattier and we all know fat = flavour. They also cook more evenly, as the bone heats up it will cook through the centre of the chop.

c) High Heat - Cooking the chops at a high heat is crucial for a gorgeously caramelized surface. Although the centre won't be fully cooked after frying, when the chops are resting they'll carry on cooking through the centre.

d) Resting - Just when you put the chops down to rest, spoon some of the juices in the pan over them, just for extra moisture/flavour.

e) Chops + Salsa combined - Because the salsa doesn't take long to cook, you can pour out the leftovers from cooking the chops and go from there in the same pan whilst the chops rest. Or you can do alongside in a different pan whilst they're frying, up to you.

f) Calories - Based using 1 tbsp oil for the chops and 1 tsp for the salsa.

g) This recipe is inspired by a dish I created at an Italian Masterclass at the Edinburgh School of Food and Wine

Nutrition