Cooking Time

20 minutes

Serving Size

4 Servings

Move over dry and boring pork chops. Succulent peaches and chili jam unite for a sweet and spicy meal that coats the meat with juicy flavor you’ve been craving. Simply seasoned and pan roasted within minutes, then topped with a delicious glaze and a dash of rosemary, these pork chops are perfect for livening up your weeknight dinners.

CONTAINS:

Ingredients

Pork Chops

Wesson Canola Oil 1/4 cup.

Pork Chop, bone in, 1 in. thick, 6oz. 4 pcs.

Kosher Salt 2 tsp.

Black Pepper 1 tsp.

Chili Glazed Peaches

Peaches, fresh, medium sized, half, cut into thin wedges 2 peaches.

Chili Jam 1/4 cup.

Apple Cider Vinegar 1 1/4 tbsp.

Water 1/2 cup.

Rosemary, fresh, chopped 1/2 tsp.

Method

Pork Chops

Pat all sides of pork chop dry with a clean paper towel.

Heat a large pan over high heat and add Wesson Canola Oil.

Once oil is hot, reduce heat to medium and add pork chops. Cook each side for 4-5 minutes until internal temperature reads 140ºF.

Place on a small baking pan lined with a baking rack. Let rest for 5 minutes.

Chili Glazed Peaches

Using the same pan as the pork was fried in, pour out excess oil, leaving about 2 tbsp. of oil in the pan.

Over medium heat, add peaches to the hot pan. Cook for 2 minutes on each side.

Add chili jam and use a rubber spatula to mix with peaches until jam melts. Add water and apple cider vinegar, and simmer until sauce is reduced to a slightly thick consistency, about 7-10 minutes.