Cast-Iron Pork Chops with Nectarine Pico de Gallo

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 bone-in pork chops, about 1-inch thick, lightly pounded to like sizes
  • Seafood seasoning, such as Old Bay
  • Salt and pepper
  • Olive oil, for drizzling
  • Sprigs fresh thyme, leaves stripped and chopped
  • 2 to 3 nectarines, chopped
  • 1/4 to 1/2 red onion, finely diced
  • 1 red Fresno chile, diced
  • Zest and juice of 1 lemon
  • 1/2 green jalapeno, diced
  • Pinch sugar
  • Garlic chives, chopped
Directions
  • Preheat a large cast-iron skillet over medium-high heat. Preheat the oven to 300 degrees F.

  • Sprinkle both sides of the chops with some seafood seasoning, salt and pepper. Drizzle with olive oil and sprinkle with some fresh thyme. Let hang out to absorb flavors.

  • Meanwhile, in a medium bowl, mix the nectarines, onions, Fresno chiles, lemon zest and juice, jalapenos, sugar and some garlic chives. Stir to combine. Season to taste with salt and pepper. Set aside

  • Place the chops in the skillet and brown on both sides, 6 to 7 minutes total. Transfer the chops to a half baking sheet and place in the oven to finish cooking, 5 to 6 minutes, or until slightly pink in the middle.

  • Serve the chops with the pico de gallo.


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