Cast-Iron Pork Chops with Nectarine Pico de Gallo
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 446
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 43
- Cholesterol
- 137
- Sodium
- 789
- Total: 40 min
- Active: 35 min
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.