Peaches and pork chops are a one skillet recipe that is the perfect taste of summer. Change out the grain you want to mix things up.
Peaches and Pork Chops
This one skillet recipe is the perfect taste of summer. Change out the grain you want to mix things up.
Ingredients
- 2 peaches
- 1 T olive oil
- 3 T white vinegar
- 2 lbs pork chops
- .75 c beef bone broth
- 5 oz quinoa, uncooked
- .5 medium red onion
- basil leaves
- .5 tsp salt, plus more to taste
- .25 tsp black pepper, plus more to taste
Instructions
- Heat oven to 400° F.
- Cook the quinoa and bone broth according to the package directions.
- Heat the oil in a large ovenproof skillet over medium-high heat.
- Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
- Slice the peaches and onion then add them, the sliced onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.
- Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.
- Add chopped fresh basil, season with salt and pepper to tase and serve with quinoa.
Notes
Calories – 480
Protein – 60g
Carbs – 32g
Fat – 13g
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