Fires and late freezes last year left us with very few peaches from the Western Slope. But this year, a bumper crop means a fresh delivery from the Palisades farms every few days. I buy a few each time, so that I don’t have to many overripening on the counter.
This is one of my favorite peach recipes. Great on grilled pork or chicken.
On the board tonight:
- Grilled Pork Chops
- Peach Chutney
- Green beans in Butter
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.
- 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
Add all ingredients to saucepan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.
- 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
For all the peach week recipes, click here
For JeffreyW’s Pickled Peaches, click here.