Gebratene Schweinekoteletts mit Fünf-Gewürze-Pulver und Pfirsichen

Zutaten

• 4 Boneless Pork Chops
• 1 tsp five spice powder
• 1/2 tsp Salt (more to taste)
• Oil (to drizzle)
• 4 peaches (sliced into wedges)
• 3 garlic cloves (chopped)
• 2 tsp sugar
• 1/4 tsp cayenne pepper
• Pepper (to taste)
• 2 tbsp unflavored oil
• Romaine lettuce
• Red bell pepper (sliced)
• Slivered almonds
• Lemon juice
• Salt

Zubereitung

1. 1

   Heat a cast iron pan (or nonstick pan) to medium high heat and drizzle it with the oil.

2. 2

   Next, drizzle some oil on both sides of each pork chop and evenly sprinkle with salt and pepper and the five spice powder.

3. 3

   Rub the spices into the pork chops well and set aside.

4. 4

   Place the peaches in a bowl and add the garlic, salt, cayenne pepper, sugar and pepper and toss to combine.

5. 5

   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).

6. 6

   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.

7. 7

   Remove the pork chops from the pan and cover them and let them rest.

8. 8

   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.

9. 9

   Once the peaches have caramelized and slightly softened, transfer them to a plate, place the cooked pork chops on top.

10. 10

    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.