2 boneless pork chops, 3/4-inch thick
1 teaspoon seasoned pepper (garlic pepper, lemon pepper or a pepper blend)
1 teaspoon olive oil
1/4 cup chopped red onion
1/2 jalapeño chile (or to taste), seeded and minced
1/4 cup chicken broth
1/4 cup peach jam
1 tablespoon balsamic vinegar
Fresh cilantro, chopped, as garnish
Servings: 2
Rub chops on both sides with seasoned pepper. Heat olive oil in nonstick skillet over medium-high heat and cook chops to brown on one side; turn chops and add onion and chile to pan. Continue to cook, stirring occasionally, until onion is tender, about a minute. Add broth, jam and vinegar to pan; cover, lower heat and simmer 8-10 minutes. Serve chops with pan sauce, garnished with chopped cilantro.
Preparation Time: 20 minutes
1 teaspoon seasoned pepper (garlic pepper, lemon pepper or a pepper blend)
1 teaspoon olive oil
1/4 cup chopped red onion
1/2 jalapeño chile (or to taste), seeded and minced
1/4 cup chicken broth
1/4 cup peach jam
1 tablespoon balsamic vinegar
Fresh cilantro, chopped, as garnish
Servings: 2
Rub chops on both sides with seasoned pepper. Heat olive oil in nonstick skillet over medium-high heat and cook chops to brown on one side; turn chops and add onion and chile to pan. Continue to cook, stirring occasionally, until onion is tender, about a minute. Add broth, jam and vinegar to pan; cover, lower heat and simmer 8-10 minutes. Serve chops with pan sauce, garnished with chopped cilantro.
Preparation Time: 20 minutes
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