Pan Fried Five Spice Pork And Peaches

Author: Dini from The Flavor Bender
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  • 4 Smithfield All Natural Fresh Boneless Pork Chops
  • Generous 1 tsp of five spice powder
  • Salt and pepper
  • Oil to drizzle
  • 4 peaches sliced into wedges
  • 3 garlic cloves chopped
  • 2 tsp sugar
  • ¼ tsp cayenne pepper
  • Generous pinch of salt and pepper
  • 2 tbsp unflavoured oil


  • Romaine lettuce
  • Red bell pepper sliced
  • Slivered almonds
  • Lemon juice
  • Salt


  • Heat a cast iron pan (or nonstick pan) to medium high heat and drizzle it with the oil.
  • Next, drizzle some oil on both sides of each pork chop and evenly sprinkle with salt and pepper and the five spice powder.
  • Rub the spices into the pork chops well and set aside.
  • Place the peaches in a bowl and add the garlic, salt, cayenne pepper, sugar and pepper and toss to combine.
  • When the pan is heated, place the boneless pork chops in it (they should sizzle! If not, the pan is not hot enough and you should increase the heat).
  • Cook the pork chops, 2 - 3 minutes per side, until the surface is seared, caramelized and the internal temperature reads 165°F on a meat thermometer.
  • Remove the pork chops from the pan and cover them and let them rest.
  • Place the peaches in the same pan (on medium high heat) and pan fry the peaches for about 6 minutes, flipping them over once after the 3 minute mark.
  • Once the peaches have caramelized and slightly softened, transfer them to a plate, place the cooked pork chops on top.
  • Serve with a simple side salad of Romaine lettuce, bell pepper and slivered almonds. Squeeze some lemon juice or a salad dressing of your choice on top just before serving.