Chop with peaches

There are many variations in how to prepare a chop. Try cooking the chop not only with vegetables, but also with fresh peaches. This fruit has a high content of vitamins C and A, and even when preserved it retains its benefits. In ancient China, the peach was considered a royal fruit, since it was eaten only by the emperor and his entourage. And in the USA, August is called the month of the peach. Interestingly, the peach is the first fruit to go to the moon.

1. Calories
   123,48 kcal
2. Protein
   10,26 gram
3. Fat
   6,32 gram
4. Carbohydrates
   4,83 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Pork fillet

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   600 g
2. Ground cumin
   1 tsp. = 6 g
3. Salt

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   2 tsp. = 14 g
4. Black pepper ground

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   1 tsp. = 5 g
5. Sunflower oil refined

   ---

   
   1 tbsp. l. = 17 g
6. Olive oil

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   2 tbsp. l. = 34 g
7. Persian

   ---

   
   2 pcs. = 440 g
8. Tomato

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   1 piece = 90 g
9. Red onions

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   1 piece = 75 g
10. Cinza

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    0.5 bunch = 15 g
11. Basil

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    1 sprig = 7 g

Steps:

1. 
   Wash and dry the pork, cut into portions and beat to a thickness of 1.5 cm. Wash the peaches, peel and pit them. Wash the tomato, dry it and remove the stem. Peel and rinse the red onion. Wash the cilantro and basil, dry, chop the cilantro finely, and separate the leaves from the basil. Set aside some of the cilantro for garnish. Prepare the grill pan.
2. 
   Prepare the chops. Grease the pieces of meat with sunflower oil, pepper and salt 1 tsp. salt and sprinkle with cumin. Heat a dry grill pan over high heat and sear the meat on both sides for 5 minutes on each side.
3. 
   Make peach salsa. Cut the tomatoes, peaches and red onions into 1 cm cubes. Combine the chopped vegetables and cilantro in a bowl. Season with the remaining salt, add olive oil and stir.
4. 
   Place the finished chops on a plate and pour over the peach salsa. Sprinkle with cilantro and garnish with basil leaves.