Quick Skillet Pork and Peach Hash with Bell Peppers

I love finding recipes that are both quick and packed with flavor, and this skillet pork and peach hash is definitely one of them. It’s the perfect balance of savory and sweet, with the juicy peaches really cutting through the richness of the pork. I often make this on busy weeknights when I want something satisfying without spending hours in the kitchen. Even if you’re new to cooking, this recipe is straightforward and forgiving, so don't be intimidated!

Ingredients

• 1 tbsp olive oil
• 1 lb pork tenderloin, cut into 1-inch cubes
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 2 ripe peaches, pitted and cut into 1-inch chunks
• 1 tbsp fresh thyme leaves (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season pork cubes with smoked paprika, garlic powder, salt, and pepper.
3. Add pork to the hot skillet and cook until browned on all sides, about 5-7 minutes. Remove pork from skillet and set aside.
4. Add the sliced onion and bell peppers to the same skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
5. Stir in the peach chunks and cook for another 3-5 minutes, until they begin to soften slightly.
6. Return the cooked pork to the skillet.
7. Stir in the fresh thyme leaves, if using, and cook for 1-2 minutes more, until everything is heated through and combined.
8. Taste and adjust seasoning with salt and pepper if needed. Serve hot.