Seared Pork Chops with Peach Pineapple Salsa

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   1.

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   In a large bowl combine the maple syrup, Worcestershire sauce, Sriracha, brown sugar, lemon juice and paprika.

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   Stir it together completely.

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   Get the pork chops into the bowl and let them get completely coated in the liquid.

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   Cover the bowl and put it in the refrigerator to let the pork chops marinate for an hour.

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   2.

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   Meanwhile, prepare the peach pineapple salsa.

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   Set up a food processor and combine the peach, pineapple, lemon juice, red onion, tomatoes, salt and sriracha in the bowl of it.

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   Pulse it all until it is pureed but still has some texture.

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    Transfer it into a sealed container and let the flavors meld in the refrigerator while the pork chops marinate.

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    3.

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    When the pork chops are done marinating get a sturdy skillet, like cast iron, on the stove and heat up the canola oil over medium high heat.

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    While it is heating up, get the pork chops out of the refrigerator and out of the bowl.

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    Let the excess marinade drip off.

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    Give each pork chop a generous sprinkle of salt for seasoning.

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    4.

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    Get the pork chops into the hot pan and let them sear on the first side while the interior starts to cook through, about 3 minutes.

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    Then flip them onto the other side and let that side sear for another 3 minutes while the interior finishes cooking through.

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    Cook time will vary based on the thickness of your chops; mine were pretty thin.

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    5.

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    Remove the pork chops from the pan and let them rest for 5 minutes.

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    Then just plate them and serve with a generous amount of salsa on top.

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    These are to die for!

* Per serving · 4 servings · Values may vary.