Comes from Don Good, an employee at Kitchen Kettle.
- 1 1/2 pint jar Kitchen Kettle Peach Salsa
- 2 boneless pork chops
- 1 tbsp. Olive Basin Extra Virgin olive oil
Marinade 2 boneless pork chops with a half jar of Peach Salsa for several hours or overnight, Remove chops from marinade and brown in skillet with 2 tbsp. olive oil. Add remaining salsa, cover & simmer until done.
kitchen kettle peach salsa, olive basin extra virgin olive oil, pork chop
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