1 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp black pepper (ground)
40 ozs pork chops (1 inch thick)
2 tbsps olive oil
1 tbsp peanut oil
1 sweet pepper (red, cut into thin strips)
1/2 cup celery
6 green onions (thinly sliced)
1 tbsp fresh ginger (grated)
21 ozs peach pie filling (lucky leaf premium)
2 tbsps balsamic vinegar
1/2 tsp soy sauce
3 cups rice (hot cooked)
1. Combine seasoned salt, garlic powder, and pepper; sprinkle over both sides of pork chops. In a very large skillet heat 1 tablespoon of the olive oil and the peanut oil over medium-high heat until very hot. Add pork chops; reduce heat to medium. Cook 10 to 12 minutes or until no longer pink, 145 degrees F (63 degrees C), turning once.
2. Meanwhile, in a large skillet heat remaining 1 tablespoon olive oil. Add red pepper, celery, green onions and ginger. Cook and stir 6 to 8 minutes or until tender. Stir in LUCKY LEAF Peach Pie Filling, balsamic vinegar, and soy sauce; heat through.
3. Spoon rice onto serving platter or plates. Top with pork chops and spoon sauce over all. Enjoy!