1 T olive or coconut oil
4 bone in lean pork chops (3/4 inch thick – about 2 lbs total)
sea salt and black pepper
2 fresh peaches cut into wedges
1 small red onion cut into thin wedges
3 T white wine vinegar (can leave this out if you’d like)
1/2 cup fresh basil leaves

Heat oven to 400 degrees.
Heat the oil in a large oven proof skillet (cast iron is ideal!). Season the pork with 1/2 t salt and 1/4 t pepper and cook until browned (roughly 3-5 minutes per side), set aside.
Add the peaches, onion, vinegar and 1/4 t of salt and pepper to the skillet and cook tossing for 1 minute.
Return the pork and juices to the skillet. Transfer to oven and roast until the pork is cooked thoroghly and the peaches are tender (about 8-10 minutes).
Sprinkle the pork and peaches with the basil and enjoy!

Recipe by Paleo Blocks.

Thursday’s WOD:
Shoulder Press: you will have 15 mins to establish your 1 RM
4 rounds for time
5 HandStand PushUps
25 Double Unders
Categories: Nutrition


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