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Pan Fried Pork Chops w/ Basil Peach Salsa Recipe

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This recipe for Pan Fried Pork Chops w/ Basil Peach Salsa, by , is from Wollum and Kerr Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Breeanna Brower


package of fresh basil
1 peach
2 boneless pork chops
1 shallot
black pepper
chili powder
coconut oil


Place the pork chops on a plate. Rub both sides with chili powder and season with salt and pepper. Set aside.

Preheat skillet, medium-high heat. Add coconut oil to the skillet and coat the bottom.

Add the pork chops and cook until browned and cooked through. Should be about 3-4 minutes per side.

Transfer the pork chops to a plate and rest for 2-3 minutes.

Wash the peach and small dice. Transfer to a medium bowl.

Peel and mince the shallot and add to the bowl with the peach.

Wash and dry the basil. Pick the leaves off the stems. Do not use the stems. Mince the leaves. Add to the bowl.

Drizzle lime juice over the salsa.

Season with salt and pepper and mix well.

Serve pork chops topped with peach salsa on top and your choice of side(s).

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