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Peaches and Pork Chops

This one skillet recipe is the perfect taste of summer. Change out the grain you want to mix things up.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner, lunch, Main Course
Servings 4
Calories 480 kcal

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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Keyword clean eating meal plan, dairy free, gluten free, healthy dinner, healthy lunch, high protein, Paleo