Pan Fried Five Spice Pork And Peaches
- 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
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.