Perfect for the end of peach season, perfect for fall, this flavorful recipe is sure to please your palate this time of year! Plus, I couldn’t help but post another delightful skillet recipe (sorry Michelle for the cooked peaches!!!).
This recipe comes from *The Scramble. They have incorporated several one dish skillet meals into their menu this fall, and I have enjoyed each and ever one of them!!!
I cannot believe how fast October has flown by. I intended to post this same recipe last week and simply could not pull the trigger! I have another delicious recipe coming your way on Wednesday so it’ll be a dinner two-fer this week.
What are your Halloween plans? We’ve already had a Fall Festival for school– so much fun. A Trunk or Treat at the church, with another at school this week all BEFORE we even go Trick-or-Treating Saturday!!!
We also have our annual soup, salad, and pumpkin carving party here at my house on Friday. It’s sure to be a great way to enjoy the beautiful weather we’ve been having!
Have a WONDERFUL MONDAY, friends!
(A note, this meal is spicy if you use the cayenne pepper. For a more mild option you might add 1/3 tsp. chili powder.)
4 large pork chops (2-3 lbs.) or use 1 whole chicken, cut up (3 – 4 lbs.)
1/2 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 Tbsp. extra virgin olive oil
2 peaches, sliced
1/2 yellow onion, sliced
1 tsp. curry powder
1 tsp. paprika
1/3 tsp. cayenne pepper, or use a pinch of chili flakes
Preheat your oven to 400 degrees. Season the pork chops with a little salt and pepper.
Heat a large ovenproof skillet, preferably cast iron, over medium-high heat. When it is hot, add the oil and spread it around the pan. Add the pork, and cook it for about 4 minutes on one side until it is starting to get browned and crispy.
While the pork is cooking, in a medium bowl, toss the peaches and onions with the curry powder, paprika, cayenne pepper and 1/4 tsp. salt. Flip the pork, gently stir the onions and peaches into the skillet, cook it for another 4 minutes and then transfer the skillet to the oven. Cook it for 30 minutes, flipping and stirring it once, or until the pork is cooked through
1. Start the pork, cooking 4 minutes each side over medium-high heat.
2. Cut the peaches and onions. Toss with curry powder, paprika, cayenne, and salt.
3. Flip the pork, add the peaches and onions.
4. Transfer the skillet to the oven to cook for 30 more minutes.
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.
PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.