Peach Maple Pork Chops

I was torn today.  Outside, Fall was tapping at the door with leaves starting to change color and the clouds covering the sky.  Inside, I had a bowl of ripe, organic peaches, reminding me I was just wearing flip flops last week.  Sometimes during these seasonal transitions my body doesn’t know what to eat!  So I decided to bid farewell to the heat of summer and say hello to the coming Fall with a dish inspired by both.  Our favorite source of great quality, grass fed meats, when local isn’t available, is US Wellness Meats.  Head on over and check them out.  You will love the selection and prices.  Nothing better than high quality, pastured meats delivered to your door!

Peach Maple Pork Chops
Yields 4
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Ingredients
  1. 2 Pkgs Bone In Pork Chops (US Wellness Meats (4 chops))
  2. Sea Salt
  3. Freshly Ground Pepper
  4. Pumpkin Pie Spice
  5. Chili Powder
  6. 1 TBSP Coconut Oil
Salsa
  1. 2 Organic Peaches, diced
  2. ¼ tsp Organic Cinnamon
  3. 3 Leaves of Fresh Basil, finely chopped
  4. 1 tsp Pure Maple Syrup
  5. 2 TBSP Chopped Toasted Pecans
  6. 1 tsp Olive Oil
  7. 1 tsp Organic Lemon Juice
Instructions
  1. 1) Combine Salsa ingredients in a medium bowl, toss to combine. Set 
aside.
  2. 2) Sprinkle both sides of pork chops lightly with salt, pepper, pumpkin pie 
spice and chili powder.
  3. 3) Heat oil in a large cast iron skillet over medium high heat.
 Brown pork chops on both sides. Transfer skillet to a 400° oven and
 cook until chops are cooked, about 3-5 minutes. Remove pan from
 oven and place chops on a cutting board to rest.
  4. 4) To serve, spoon salsa over chops and enjoy!
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. Autumn Rae says:

    Wow, this looks and feels like the perfect transitional recipe to celebrate the best of both seasons! I love the combination of toasted nuts, warm, savory seasonings and my personal favorite- peaches. This is a must make for my family. Thanks for sharing!

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  1. […] Maple Peach Pork Chops (recipe and photo courtesy of Tammy Credicott) with corn on the cob and spinach […]

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