One of the things that I love most about prioritizing protein is that I can enjoy a nice, big, juicy chop for dinner. …and once you pan-roast these pork chops, that pan is just screaming for you to drop in some fresh stone fruit to pick up all of that flavor left behind.
All you need to add here is a simple salad, and you have an absolutely delicious meal. This is not diet food. It’s just a gorgeous meal that has exactly the nutrition I am looking for. THIS is the way I am happy to eat forever so that I never feel like I’m sacrificing a thing!
Makes 3 servings: 47g Protein, 2g Fiber, 488 Calories per serving
Pan-Roasted Pork Chops & Peaches!
Description
It is just so delicious to pair a savory pork chop with a fresh peach - the peach gets even sweeter when you cook it!
Ingredients
Instructions
Coat the pork chops generously on both sides with the garlic salt, smoked paprika, herbes de Provence, and salt and pepper.
Place the pork chops in a skillet coated with the grapeseed oil over medium heat.
Cook the pork chops for 5 minutes on one side, then flip and cook for 5 minutes on the other side.
Continue to cook flipping every 2 minutes until the internal temperature reaches 145 degrees.
Remove the pork chops from the pan and set them aside while you roast the peaches.
In the same pan, add the butter then lay the peaches face down, and cook over medium low heat.
After 2-3 minutes, flip the peaches, cover the pan, and continue to cook for 2-3 more minutes, until the peaches are softened.
Add the peaches to the platter with the pork chops, and enjoy!
