Pork Chops With Peaches & Arugula

Make the side salad of arugula and peaches

1. Preheat oven to 350 degrees

   • Combine all ingredients for honey dijon vinaigrette in a jar with a lid and shake vigorously.
   • Slice peach thinly and toss with arugula and vinaigrette. This recipe may make more vinaigrette than you want to use, so add a little at a time until your salad is dressed to your liking!
   • Put in the refrigerator while you prepare your pork.
   If you don't have a jar with a lid you can mix with a fork until it becomes lighter in color and is completely combined.

Make pork chops

1. • Season pork chops with all ingredients listed under pork chops.
   • Heat a cast iron skillet to high heat for 2 minutes. Next, turn heat down to medium.
   • Add a drop of oil or fat of your choice and cook pork chops 1-2 minutes per side, until crispy. Do not burn!
   • Turn down the heat to medium low, flip pork chop again, and cook 12 minutes, covered.
   • If your pork chop is an inch thick, it will likely take 20 minutes!
   Pork chops that are 1/2 inch thick or less will take about 15 minutes total time to cook. A good way to test if your pork chop is done is to press down in the middle of the chop. It should be firm. If it gives and is squishy, the pork chop is not cooked through. Make a fist, press on the skin between your thumb and pointer finger - this is a similar firmness to a "done" pork chop!