It has been a crazy week. First it began with my birthday plans expanding from an afternoon of fun, to several days of fun (I have awesome friends) to a call from the puppy breeder to hear more about my boy and learned that pick up date had been moved up. Am I ready? No idea. Puppy is a new concept for me. All my other Danes were rescued at 6 months or older, came fully housebroken and with few issues. But I am beyond excited…

Here is a repeat of the very first recipe I posted for Thursday Night Menus years ago.  This recipe was my first time making a chutney and we threw it on pork because that is what we were cooking that night. It was a perfect match. That started the whole peach week idea a year later when peaches were in season again.

Last year, weather and disease limited the peach crop in Colorado, so I didn’t do much peach cooking, but this year looks like a bumper crop. Once I’m done just eating them straight from the ‘peach bowl’ I’ll start cooking with them again.

On the board tonight:

1. Grilled Pork Chops
2. Peach Chutney
3. Green beans in Butter
4. Couscous

Grilled Pork Chops w/Peach Chutney

• 4 pork chops, medium thickness
• ½ tsp crushed garlic
• salt & pepper to taste
• 2 tsp olive oil
• ½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops.  Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop.  Grill additional 5 to 7 minutes, until cooked to desired doneness.  Serve immediately, with additional chutney if desired.

Peach Chutney

• 2 large peaches, peeled, pitted and chopped
• 4 green onions, chopped
• ½ cup golden raisins
• ¼ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ tsp ground ginger or 1 tbsp minced fresh
• ¼ tsp chili powder
• salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Shopping list:

• 4 boneless pork chops (medium thickness)
• 2 large peaches
• 4 green onions
• 4 oz golden raisins
• 16 oz green beans, or whatever veggie might be fresh from the garden
• couscous (usually a 6 oz box works fine)

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder