Nectarine & onion pork chops recipe

5 from 1 vote

Nectarine & onion pork chops recipe

Pork is a type of meat that goes very well with fruits. In this paleo recipe, pork chops are served with nectarines and onions for an easy and delicious meal.

Course Main Course

Cuisine American

Keyword nectarine, onion, pork chops

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 288kcal

Cost 30

Ingredients

6 pork chops bone-in
3 nectarines quartered
1 large onion quartered
2 teaspoon Dijon or homemade mustard
1 ½ tablespoon lemon juice
¼ cup fresh mint coarsely chopped
2 tablespoon cooking fat + extra for rubbing the chops melted
Sea salt and freshly ground black pepper to taste

Instructions

Combine the nectarine and onion quarters in a bowl along with the 2 tablespoon cooking fat and season the mixture to taste with sea salt and freshly ground black pepper.
3 nectarines, 1 large onion, 2 tablespoon cooking fat + extra for rubbing the chops, Sea salt and freshly ground black pepper to taste
Heat a skillet over medium heat, add the nectarine and onion mixture, and cook, frequently stirring, until the nectarine quarters have softened, about 8 minutes.
Set the cooked mixture aside to cool in a bowl. Wipe the skillet clean to cook the pork chops.
6 pork chops
Rub some additional cooking fat over the pork chops on both sides and season them to taste with salt and pepper. Reheat the skillet to medium heat.
Add the chops to the hot skillet and cook for about 3 minutes per side until well cooked.
While the pork chops are cooking, cut the cooked nectarine and onion quarters into ¼-inch thick slices. Add the slices back to the bowl with their juices.
Add the lemon juice, mustard, and chopped mint to the nectarine and onion preparation and season to taste with salt and pepper.
2 teaspoon Dijon or homemade mustard, 1 ½ tablespoon lemon juice, ¼ cup fresh mint
Serve the cooked pork chops topped with a generous portion of the nectarine and onion preparation.

Nutrition