Ingredients for Peachy Pepper Pork Chops
- Seasoning Salt
- ½ teaspoon garlic powder
- Ground Black Pepper
- 4 boneless pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 2 tablespoons peanut oil
- Sweet Red Pepper
- 2 celery stalks, sliced
- 2 green onions, sliced
- Fresh Ginger
- Peach Pie Filling
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- Cooked Rice
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How to Make Peachy Pepper Pork Chops
- Season pork chops: In a small bowl, combine 1 teaspoon seasoned salt, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Sprinkle evenly over both sides of the pork chops.
- Sear the pork chops: Heat 1 tablespoon olive oil and 1 tablespoon peanut oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 2-3 minutes per side to brown.
- Cook pork chops: Reduce heat to medium. Cook for 8-10 minutes, or until internal temperature reaches 145°F (63°C), turning once halfway through.
- Prepare the peach sauce: While pork chops are cooking, heat the remaining 1 tablespoon olive oil in a separate large skillet over medium heat.
- Sauté vegetables: Add 1 red bell pepper (sliced), 2 celery stalks (sliced), 2 green onions (sliced), and 1 tablespoon grated fresh ginger to the skillet. Cook and stir for 6-8 minutes, until tender-crisp.
- Combine sauce ingredients: Stir in 1 (15-ounce) can lucky leaf peach pie filling, 2 tablespoons balsamic vinegar, and 1 tablespoon soy sauce. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- Serve: Spoon cooked rice onto plates. Top with pork chops and generously drizzle with the peach sauce.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
8g
Carbs
14g
