Pork Chops with Peach-Avocado Salsa on a Red Onion Confit

- ½ cup thinly sliced red onions
- ½ teaspoon dried oregano
- 1 teaspoon olive oil
- Two 6-ounce center-cut pork chops
- 1 garlic clove, cut in half
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly milled black pepper, or to taste
- SALSA
- ½ cup diced fresh or frozen peaches
- ½ cup diced ripe Hass avocado
- 1 tablespoon diced red onion
- Grated zest and juice of 1 lime
- ½ teaspoon hot red pepper flakes, or to taste
- 1 teaspoon extra-virgin olive oil
Instructions:
Modern American pork is as lean as a Teen People model. Want it to taste good? Cook it on a bed of flavorful red onion, then top it with spicy salsa. Yum. You’ll never miss the fat, provided you don’t overcook it. A quick pass through the oven is easy.
- Heat the oven to 450°F. Toss the onion slices with the oregano and olive oil. Preheat an ovenproof skillet on top of the stove over medium-high heat, then add the onion mixture. While the pan is heating, rub the chops on all sides with the garlic. Season the pork to taste with salt and pepper, and place on the onion mixture.
- Pop into the hot oven and cook until the pork is browned on into the hot oven and cook until the pork is browned on the outside and no longer pink in the middle, about 15 minutes.
- Meanwhile, stir together the salsa mixture in a small bowl. Cover and set it aside.
- To serve, use a spatula to place half the onion and pork onto each of two dinner plates. Top with salsa.