Pork Saute

• 4 boneless center-cut pork loin chops
• Salt and freshly ground black pepper
• 1 tbsp. vegetable oil
• 1 1/2 lb. fresh, ripe peaches or nectarines
• 1 medium green bell pepper
• 2 large scallions
• 1/2 small red onion
• 1 jalapeno pepper
• 2 tbsp. honey
• 2 tbsp. fresh lemon juice
• 1 tsp. grated lemon zest
• 1 tsp. fresh ginger
• 1 lb. small red-skinned potatoes
• 1 1/2 tbsp. vegetable oil
• 1 tbsp. chopped fresh rosemary
• Salt and freshly ground black pepper

1. Sprinkle pork chops lightly on both sides with salt and black pepper.
2. In 10-inch nonstick skillet over medium heat, heat oil; add chops; cook 4 to 5 minutes on each side until browned and cooked through.
3. Meanwhile, in food processor combine peaches, bell pepper, scallions, red onion, jalapeno pepper, honey, lemon juice, grated lemon peel, and ginger.
4. Process until coarsely chopped; you should have about 3 cups (see note).
5. Serve chops accompanied by salsa and Skillet Red Potatoes.
6. Makes 4 servings.
7. Note: For neater, more even cutting, chop ingredients for salsa by hand, using 6- or 8-inch chef's knife.
8. Nutritional information provided is for one pork chop with 1/2 cup salsa, without potatoes
9. For the potatoes: In 12-inch nonstick skillet over medium heat, heat vegetable oil; add red-skinned potatoes wedges; cook, covered, 12 to 15 minutes until browned and tender, uncovering occasionally to stir.
10. Remove from heat; stir in chopped fresh rosemary leaves or parsley and salt and freshly ground black pepper, to taste.

center, salt, vegetable oil, peaches, green bell pepper, scallions, red onion, pepper, honey, lemon juice, lemon zest, fresh ginger, potatoes, vegetable oil, rosemary, salt

Taken from www.delish.com/recipefinder/pork-saute-286 (may not work)