Peach and corn salsa make a wonderful accompaniment to this recipe for cornbread crusted pork chops. A variety of textures and flavors make this a true delight.
- 4 8-ounce Pork Chops
- 3 Cups Cornbread Crumbs (Finely crumble cornbread with your fingers)
- 1 Tablespoon Thyme
- 1 Teaspoon Black Pepper
- 1 Cup Milk
- 1/4 Cup Vegetable Oil
- 2 Large Peaches, peeled, pit removed, and diced into 1/4 inch cubes
- 1 Cup Corn, cooked and cooled
- 2 Tablespoons Minced Chipotle Peppers, more or less depending on how spicy you like it
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Salt
Pour the milk into a shallow dish and add the pork chops. Let soak for 30 minutes.
Add the vegetable oil to a large saute pan and heat to medium high.
In a large bowl, mix together the cornbread crumbs, thyme, and black pepper. Place the porkchops in the cornbread mixture and turn to coat. Press the mixture lightly onto the pork.
Put the porkchops into the hot saute pan. Cook until golden brown and turn over, about 3 minutes each side. Transfer the pork chops to a cookie sheet or rack and place into the preheated oven. Bake in oven until the pork chops are completely cooked through with no pink in the center, approximately 10 to 15 minutes depending on how thick your chops are. Remove from oven and let stand for 5 minutes.
In a medium bowl, combine the diced peaches, corn, chipotle, salt, and pepper. Mix well. The salsa can be made one day ahead if needed.
To serve, place pork chops on plates and spoon salsa over the top.
