Unique flavor combination with a little asian flare.
Clean and dry pork chops. Combine olive oil, rosemary, thyme, ginger and salt and rub into chops with your fingers. Set in fridge. In a separate sauce pan add water and baby carrots. Bring to a boil and cook until tender.
In a separate skillet, on medium heat, pan sear pork chops until just cooked. Test the centers while cooking. Do not overcook. They will turn out too dry.
Drain water from carrots and add peaches. Simmer on low - medium until the peaches become a compote. Add dash of 5-spice. It only takes about 6 minutes.
Spoon the carrots and peaches over pork.
I used crystallized ginger. I don't have enough effort to keep fresh ginger on hand.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (511g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 222 (38%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 137.3mg||42 %|
|Sodium 2346.7mg||81 %|
|Potassium 1080.8mg||28 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 44.8g|
|Protein 42.8g||61 %|
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Calories per serving: 586
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