Prep Time: 20 Mins
Ever get tired of having the same types of meat cooked the same ways over and over again? I believe everyone does. It’s important to allow yourself to have some fun and creativity in the kitchen. Explore new tastes and textures.
One day I wanted something other than fried pork chops so I started looking around the kitchen to see what all I had to play with and ended up creating this delicious recipe. It’s a real winner and when I make it for other people they think its something fancy from a professional cookbook.
As all great recipes start, you need to have all the tools handy. For this meal, it's important to have a frying pan, 2 spatulas, baking sheet, foil, and nonstick cooking spray or oil.
Preheat oven to 375F.
One of my first steps, when I am about to start cooking a meal, is to tenderize my meat with sea salt. With pork, one of my favorites is Silician Sea Salt.
Grind or shake the coarse sea salt on one side at a time and rub it into the meat with your hand.
Let it sit while you prepare the side dish.
Wash and pat dry the asparagus. I always cut off about a quarter inch of the bottom stem which helps with freshness and in my opinion sanitation from being store bought.
Lay out across the baking sheet covered with foil and sprayed with the nonstick cooking spray or oil.
Sprinkle on the feta cheese as much as you like across the asparagus.
Wash and dry the komodo tomatoes. Slice in half and sprinkle across the top. I use about a handful or average 8-10 tomatoes.
Drizzle the cherry balsamic rosemary vinaigrette up and down over the top of the mixture. Make sure not to pour too much or it will make the asparagus soggy. You want to drizzle for flavor/seasoning.
Place in preheated oven at 375F for about 20 min uncovered.
In frypan, spray with nonstick cooking spray or oil.
Add together the peaches, guava, and whiskey over medium heat and saute together for about 3-5 min until it starts to thicken and the guava should be melted.
Add in pork chop and cook about 10-15 min flipping occasionally until it is slightly browned on both sides. I like to scoop up the glaze and keep moisturizing the meat with it. If it looks like the glaze is getting too thick or dry add an additional shot of whiskey.
Get everything off the stove and out of the oven for a well deserved delicious meal!
I like to pair pork with light, slightly sweet, and just a touch of bubble. Preferred today was La Perlina Moscato!
I hope you enjoyed this recipe and if you have any questions about the recipe or want to leave your own personal review or tweaks please leave a comment below.