Sweet peaches pair perfectly with seared juicy pork chops!
Pork Chops With Peaches & Arugula
Sliced peaches top arugula which has been tossed in a honey dijon vinaigrette. Pork chops are seared until they have a crisp crust.
For the honey dijon dressing
For the peach arugula side
For the pork chops
Make the side salad of arugula and peaches
Preheat oven to 350 degrees
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.
- 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.
Make pork chops
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!
- 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!
You can use any seasoning you like for these almond flour crackers! Try a combination of 1 tablespoon of dried thyme and 1/2 teaspoon of black pepper. Or dehydrated onion flakes and granulated garlic. You could even press some flaky sea salt into the dough before cooking.
What is PPO?
Propylene oxide is a chemical that is used in the pasteurization of almonds. Almonds are essentially fumigated with this chemical to destroy any bacteria that might be on them. This process began because of TWO salmonella outbreaks that MIGHT have been traced back to almonds that had the bacteria in the early 2000s.
Organic almonds are prohibited from going through this process.