Pan Fried Pork Chops with Citrus, Apple, and Walnut Salsa

For the Perfect Roast Beef Cold Cuts

• 2-2 1/2 pounds Five Marys Farms pork loin chops (3-4 chops)
• 2 tablespoons butter
• Salt and pepper to taste

FOR CITRUS, APPLE, AND WALNUT SALSA

• 2 medium-sized honey crisp apples, cored and diced
• Juice of one lemon
• 1/2 cup toasted walnut pieces
• 2 mandarin oranges, peeled, segmented, or sliced into rounds
• 1 blood orange, segmented (optional)
• 1/2 cup chopped cilantro
• 1 small jalapeño, seeded and diced (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

1. Heat a large skillet over medium heat

2. Season the pork chops generously and fry them in the butter until they are medium-well, roughly 12-15 minutes

3. Turn the chops often to ensure proper browning on as much surface area as possible

4. While the chops are cooking, assemble the salsa

5. In a mixing bowl, add all salsa ingredients and gently toss

6. Serve alongside the caramelized pork chops