On the menu tonight were two beautiful pork chops from our foodshare. To complement them, we decided on a farm-fresh peach and capsicum pepper sauce. What’s great about this meal is that both the chops and the sauce are incredibly simple, quick, and easy to make, making this a perfect dish after a busy day at work that’s delicious, but also very healthy.
- 2 to 4 pork chops
- 2 fresh peaches, chopped
- 1 small red sweet capsicum pepper (the long variety, rather than the bell variety), chopped
- 1/4 cup cilantro, finely chopped
- 1 teaspoon turmeric powder, or to taste
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon black ground pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 tablespoon of grapeseed or olive oil
- 1 mango, pitted and chopped (can be used in place of peaches)
Preheat your barbecue to 325°F on high heat. Sear each side of the pork chops. Turn heat down to medium-heat, and cook the pork chops for about 5 minutes on each side to cook through.
Preheat your oven to 350°F. Line a shallow baking tray with aluminum foil and place the pork chops into the tray on middle rack of oven. Bake for 15-20 minutes, until cooked and heated through to internal temperature of 160°F. If you’d like to sear the chops, turn on your broiler for the last 2 minutes – be sure to leave your oven door open a crack and keep an eye on the chops. It doesn’t take long to brown the chops on broil.
Wash your peaches and pepper, pit the peaches, and chop everything into relatively even chunks of about the same size. Pour the oil into a saucepan or small pot and place the pan or pot on medium heat. Add the peppers first and cook for a few minutes before adding the peaches. Stir occasionally to ensure everything cooks evenly. The peaches should soften and start breaking down slightly.
Add the cilantro, turmeric, cayenne pepper, black pepper, and salt. Stir again.
The sauce will be ready rather quickly. The consistency will be thick, like an apple sauce with chunks of fruit and capsicum pepper in it.
To serve, pour equal portions of the peach sauce over the grilled pork chops. Round out your meal with a salad or rice side.