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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!
