Pork Saute

Name: Pork Saute
Ingredients: 4 boneless center-cut pork loin chops; Salt and freshly ground black pepper; 1 tbsp. vegetable oil; 1 1/2 lb. fresh, ripe peaches or nectarines; 1 medium green bell pepper; 2 large scallions; 1/2 small red onion; 1 jalapeno pepper; 2 tbsp. honey; 2 tbsp. fresh lemon juice; 1 tsp. grated lemon zest; 1 tsp. fresh ginger; 1 lb. small red-skinned potatoes; 1 1/2 tbsp. vegetable oil; 1 tbsp. chopped fresh rosemary; Salt and freshly ground black pepper

16 ingredients

10 steps

Ingredients

4 boneless center-cut pork loin chops
Salt and freshly ground black pepper
1 tbsp. vegetable oil
1 1/2 lb. fresh, ripe peaches or nectarines
1 medium green bell pepper
2 large scallions
1/2 small red onion
1 jalapeno pepper
2 tbsp. honey
2 tbsp. fresh lemon juice
1 tsp. grated lemon zest
1 tsp. fresh ginger
1 lb. small red-skinned potatoes
1 1/2 tbsp. vegetable oil
1 tbsp. chopped fresh rosemary
Salt and freshly ground black pepper

Directions

1

Sprinkle pork chops lightly on both sides with salt and black pepper.
2

In 10-inch nonstick skillet over medium heat, heat oil; add chops; cook 4 to 5 minutes on each side until browned and cooked through.
3

Meanwhile, in food processor combine peaches, bell pepper, scallions, red onion, jalapeno pepper, honey, lemon juice, grated lemon peel, and ginger.
4

Process until coarsely chopped; you should have about 3 cups (see note).
5

Serve chops accompanied by salsa and Skillet Red Potatoes.
6

Makes 4 servings.
7

Note: For neater, more even cutting, chop ingredients for salsa by hand, using 6- or 8-inch chef's knife.
8

Nutritional information provided is for one pork chop with 1/2 cup salsa, without potatoes
9

For the potatoes: In 12-inch nonstick skillet over medium heat, heat vegetable oil; add red-skinned potatoes wedges; cook, covered, 12 to 15 minutes until browned and tender, uncovering occasionally to stir.
10

Remove from heat; stir in chopped fresh rosemary leaves or parsley and salt and freshly ground black pepper, to taste.