So I made another peach dish the following day. This one was good! I made a cornmeal crusted pork chops with a fresh peach salsa. I actually used nectarines because that is what I had. I found a couple peach salsa recipes on Betty Crocker's website as well as All Recipes. I combined various ones to make my own salsa.
Corneal Pork Chop with Peach Salsa
1/2 cup cornmeal
freshly ground pepper
1 peach/nectarine peel and diced
1/4 cup cucumber, diced
1/2 red bell pepper, diced
1/4 cup cherry tomatoes, diced
1/4 cup black beans
chopped parsley or cilantro if you like cilantro
juice of half a lime
Combine all the ingredients of the salsa together. Chill in the fridge for an hour (at least) before serving.
Heat oil in a frying pan. Combine cornmeal and pepper. Bread pork chops. Cook in frying pan until pork is done. Serve with salsa.