墨西哥辣椒蜜桃豬肉小食

To prepare the peach glaze, combine all the glaze ingredients in a medium bowl. Stir them together until well combined, then set the bowl aside.

For the pork, place the pork pieces in a medium bowl along with the salt, pepper, and chili powder. Toss everything well to ensure the pork pieces are evenly coated. (A personal note: I seasoned the whole chops on both sides first, then cut them into pieces on a plate.)

In a large 12-inch skillet, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the seasoned pork pieces. Sear them for 3-5 minutes on all sides until the pork is cooked through and reaches an internal temperature of 145°F (this usually takes 13-15 minutes total).

Remove the cooked pork from the pan and transfer it to a plate. Tent it loosely with foil to keep it warm. (I simply placed mine in the microwave to hold the warmth.)

Using the same skillet, return it to medium heat and add the jalapeño peppers. Cook them for 3 minutes. Add the sliced peaches and cook for an additional 3 minutes, or until the peaches have softened.

Pour the previously made peach glaze into the skillet with the peaches and jalapeños. Stir well to evenly coat everything with the glaze, making sure to scrape up any browned bits from the bottom of the pan.

Return the pork bites to the skillet with the glaze. Spoon the glaze over the pork for 1-2 minutes, or until the pork is heated through.

Garnish with fresh chopped parsley, then serve warm. (This dish is delicious on its own, but I think it would also be wonderful served over cooked white rice.)