olive oil in a large skillet over medium-high heat.Ĭook the pork chops 3-4 minutes per side, until cooked through. Working in batches and adding more oil as needed, cook the chops, flipping once, until browned and cooked. Marinate at room temperature for 30 minutes (or up to 12 hours in the refrigerator). In a large cast-iron skillet, heat 3 tablespoons of oil over medium high heat.
Process until smooth and transfer to a resealable plastic bag.Īdd the pork chops, seal the bag, and move the bag around so the marinade coats the pork chops. Place all ingredients except for the pork chops into a blender or food processor. Oh, and my favorite part? You don’t bother with peeling the peaches- they went right into the food processor, fuzz and all. I’m going to try this marinade on some chicken and report back soon. I’m sure these would be amazing grilled, but that wasn’t an option so I cooked them for 3-4 minutes per side in a skillet and they were pretty tasty that way as well. The pork chops sit in a marinade of pureed peaches, Sriracha, soy sauce and garlic and then you can cook them any way you like. When I came across a recipe for a pork chop marinade involving Sriracha and peaches, I only wondered how I hadn’t thought of it on my own.
Whenever Lane wears his Sriracha t-shirt to the local amusement park, he gets compliment after compliment, so I know we are not alone in this. With a little help from The Oatmeal, this is how I feel about Sriracha:Īny questions? Okay, good, then I won’t have to explain again why I love Sriracha so much.
