Pan-Fried Pork Chops with Basil Peach Salsa & Green Beans

Directions

1. Boil a medium pot of water for the green beans, covering it briefly as you prepare other components.
2. Season the pork chops by rubbing them on both sides with chili powder, then salt and pepper to taste; set aside.
3. Rinse and trim the ends off the green beans, keeping them ready for the quick boil.
4. When the water boils, cook the green beans until bright green and just tender, about 2–3 minutes; drain in a colander and rinse with cold water, then let them drain.
5. Preheat a stainless steel or cast iron skillet over medium-high heat.
6. Add virgin coconut oil to the hot skillet, swirl to coat, then add the pork chops and cook 3–4 minutes per side until browned and cooked through; transfer to a plate to rest for 2–3 minutes.
7. In the same skillet, lower the heat to medium and add a little more coconut oil, then toss in the minced garlic and cook 15–30 seconds until fragrant.
8. Return the green beans to the pan with a pinch of salt and pepper; cook, stirring often, for 2–3 minutes, then remove from heat.
9. Dice the peach, mince the shallot, and chop the basil leaves; place them in a medium bowl and squeeze over lime juice, seasoning with salt and pepper to taste, then mix to form the salsa.
10. To serve, plate the pork chops and top with the basil peach salsa; arrange the green beans on the side and serve.