Ingredients
For the pork chops
- 1/2 tablespoon good quality chili powder
- 1/2 tablespoon ground cumin
- 1/2 teaspoon salt
- freshly ground black pepper
- 4 bone-in pork chops, about 225 gr. each
- 2 tablespoons canola oil
For the peaches
- 2 firm ripe peaches, sliced
- 1 tablespoon balsamic vinegar, preferably white
- a drizzle of olive oil, plus more for the pan
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 cup sliced shallots
Method
Pork chops
- Combine the chili powder, cumin, salt and black pepper in a small bowl.
- Pat chops dry with a paper towel and season on both sides with spice mix, rubbing it into the chops.
- Set chops aside.
Peaches
- Place peach slices in a shallow bowl.
- If peaches are on the firm side of ripe, taste a slice.
- If it’s puckery tart, sprinkle on a little sugar, stir gently and taste again.
You don’t want to make the peaches overly sweet, but just aim for balancing the tartness. - Drizzle peaches with balsamic vinegar and olive oil and stir gently to coat.
- Sprinkle on cayenne pepper, stir again and set aside.
- Heat a large nonstick skillet over a medium-high flame.
- Add canola oil, then add chops.
- Sear on one side for 5′, then turn.
- Reduce heat to medium and cook until chops are just cooked through 4 – 5′, depending on thickness.
- Covere the pan after turning the chops to retain a little more moisture.
- Transfer chops to a plate and tent with foil.
- Heat a medium nonstick skillet over a medium flame.
- Add a tablespoon or so of olive oil and sauté shallots for a few minutes until they’re just getting tender and translucent.
- Add peach slices to pan and cook for just a minute or two until they’re heated through, turning them carefully.
- Transfer peaches and shallots to a bowl to stop the cooking process.
- Plate chops and top with peaches/shallot mixture.