Pork Chops with Peach Salsa Quick, easy, bright summer dinner

Pork Chops with Peach Salsa Quick, easy, bright summer dinner that is sure to make you smile. If you’re looking for some new ways to eat your fresh summer peaches, try this out. The salsa is simply made with diced peaches, red onion, parsley, olive oil, lime juice and sea salt. Pork, peaches and red onion all work so great together. The secret ingredient here, though, is a black mission fig balsamic vinegar that I found at the Farmers Market. I was really excited to pair the fig, peach and pork flavors and it totally wowed. There is sweet, savory, and some great acidity as well. Loved serving this over a bed of lightly dressed arugula to keep it low carb, and dairy free!

– 2-3 pork chops
– 3 peaches, 2 diced up for salsa, one sliced for the pan
– handful diced red onion for salsa, 3 sliced wedges of red onion for pan
– 3 sprigs thyme
– olive oil
– salt and pepper
– arugula
–  black mission fig balsamic vinegar
– parsley
– juice from 1/2 lime
– squeeze of lemon

Season pork chops with salt and pepper on both sides. Take a bowl and add 2 diced peaches, handful of finely diced red onion, parsley, juice from 1/2 lime, a splash of olive oil, salt and pepper. Stir to combine and set aside. Heat olive oil in a large cast iron pan. Add one sliced peach, thyme, and some wedges of red onion. Once hot, add the pork chops. Cook and once golden brown with a nice sear, flip. Add some fig balsamic to the pan and as it finishes cooking spoon a tiny bit on top of the chops (and a tiny bit of butter if you’re feeling it). Remove from pan and let rest. Be careful to not overlook! Lay some arugula into a large plate. Lightly dress with olive oil, small squeeze of lemon juice, dash of fig balsamic vinegar, salt and pepper. Toss to combine. Lay your pork chop down then spoon your peach salsa on top. Salt and pepper to taste. The red onions and peaches that were cooked with the pork caramel or beautifully and can be eaten alongside this as well. Enjoy!