Seared Pork Chops and Peaches
Spinach Salad with Balsamic Vinaigrette and Walnuts
Ingredients
- 2 Tbsp olive oil
- 6 bone-in center-cut pork chops
- 1 onion, thinly sliced
- 4 peaches, pitted and sliced
- ½ cup chicken broth
- 2 Tbsp chopped fresh basil
Instructions
- Heat oil in a large cast-iron skillet over medium-high heat; lightly sprinkle pork with salt and pepper.
- Brown pork, in 2 batches if needed, in hot oil 2 to 3 minutes per side; remove from skillet, and keep warm.
- Add onion to skillet; reduce heat to medium. Sauté 5 minutes or until browned and tender; stir in peaches.
- Return pork to pan; add broth.
- Cover and simmer 4 minutes or until pork is done; sprinkle with basil.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp fresh lemon juice
- 2 tsp dried basil
- ½ tsp salt
- ½ tsp pepper
- 1 (11-oz) pkg baby spinach
- ½ cup chopped walnuts, toasted
Side Dish Instructions
- Whisk together oil, vinegar, lemon juice, basil, salt and pepper in a small bowl.
- Place spinach in a serving bowl; drizzle with vinaigrette, tossing to coat.
- Sprinkle with walnuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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