Grilled Pork Chops with Peach-Cucumber Salad

[Sincerely-Food-Chef]

Ingredients

• 1 English cucumber
• 1 lime
• 4 peaches
• 4 pork chops, bone-in
• 2 shallots
• black pepper
• extra virgin olive oil
• honey
• paprika
• salt

Instructions

1. Wash and dry the fresh produce.
   • 4 peaches
   • 1 English cucumber
   • 1 lime
2. Preheat a grill pan or regular skillet over medium-high heat.
3. In a small bowl, combine and mix together olive oil, paprika, salt, and pepper.
   • 1 tbsp extra virgin olive oil
   • 1 tsp paprika
   • 1 tsp salt
   • ½ tsp black pepper
4. Pat the pork chops dry with paper towels and place on a plate; rub with the spice mixture on both sides.
   • 4 pork chops, bone-in
5. Place the pork chops in the grill pan / skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
6. Juice the lime and transfer to a large salad bowl.
7. To the lime juice, add olive oil, honey, salt, and pepper; whisk together.
   • 1 tbsp extra virgin olive oil
   • 1 tsp honey
   • ½ tsp salt
   • ¼ tsp black pepper
8. Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pit; cut each quarter lengthwise into thin wedges and add to the salad bowl.
9. Trim off and discard the ends of the cucumber; halve the cucumber lengthwise, then slice crosswise into ¼-inch-thick half-rounds at an angle. Add to the salad bowl.
10. Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds. Add to the salad bowl and toss the salad to combine.
    • 2 shallots
11. To serve, divide the pork chops and salad between plates. Enjoy!