Dinner Menu: Grilled Pork Chops and Peach Chutney

I linked to the grilled pork chops with last Friday’s Recipe Exchange, but thought it would be a good idea to go ahead and post the full menu today. For more peach recipes, check out Friday’s post here.

Grilled Pork Chops
Peach Chutney
Green Beans
Couscous
Sliced Melon

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
  • 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
  • couscous (usually a 6 oz box works fine)
  • favorite melon –  Cantaloupes are in season right now here

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

Thursday Night Menu: Farm Stand Edition

Tonight’s menu is really in anticipation of fresh summer produce. We are not quite there yet, but you shouldn’t have any trouble finding the ingredients. While I lived in suburbia, there was a great farm stand a mile or so from my house. I passed it coming and going from work and errands. It was perfect for when I wanted something fresh for dinner that night. Farmers’ Markets are great, but nothing beats a farm stand you can shop at any day. I had in the back of my mind that since I moved, I needed to scout out a new one, but hadn’t given it a lot of thought or effort. And then came the lost wallet.

One of the guys I work with found a wallet, stuffed with cash, cards…you know basically someone’s entire financial life. A bit of investigation and he tracked her down. Come to find out she lives a few miles from me, so I was the logical person to return the wallet. I knew from the address it was going to be a beautiful location, and it was, farmland on the river with a breathtaking mountain view. Very nice family and even better, they operate a farm stand with organic produce. Kismet. You never know how you’ll find what you’re looking for.

And I must give a shout out to our wallet owner. Very kind, very appreciative, she handed me a wad of cash to give to my guy and then handed me a grocery card. I tried to refuse, because I really believed we were just doing the right thing. But she was a feisty 95lb woman in her 80’s that would brook no refusal and while I could have probably arm-wrestled her to the ground, it didn’t seem appropriate. I think I’m going to enjoy shopping their farm stand this summer.

On the board tonight:

  1. Creamy Chicken & Pasta
  2. Fresh Garden Medley
  3. Sliced Melon

Creamy Chicken & Pasta

  • 12 oz bow tie or other pasta
  • 1 tbsp olive oil
  • 6 green onions, chopped
  • 3 boneless chicken breasts, cut into large cubes
  • 1pkg fresh basil (usually about 2 oz)
  • 1 tsp crushed garlic
  • 1 tbsp butter
  • 1 cup milk
  • 1 tbsp flour
  • 1 cup grated parmesan
  • salt & pepper to taste
  • 1 large tomato, chopped

large saucepan and deep skillet

Heat water and cook pasta according to package directions. In skillet, heat oil, add onions and sauté. Add chicken and brown on all sides. Reduce heat, add basil and simmer for 2-3 minutes. Remove onions, chicken & basil, set aside. Add garlic, butter and flour, stirring constantly, then add milk . Stirring constantly, heat for 1 minute until it bubbles and is thickened, reduce heat, add parmesan, salt & pepper, stirring constantly until creamy.

Add tomato & chicken mixture to sauce and stir together. Let simmer on low for 5 minutes. Drain pasta well (you may even want to dab with a paper towel) and toss with chicken mixture. Serve immediately.

Fresh Garden Medley

  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • ½ tsp crushed garlic
  • 1 small eggplant, thinly sliced
  • 1 small zucchini, sliced
  • 1 tomato, cut into wedges
  • 1 tsp dried basil (or 3 leaves fresh, minced)
  • ½ tsp oregano
  • salt & pepper to taste
  • ¼ cup grated parmesan (opt)

skillet

Heat oil in skillet, add onion and garlic, sauté until onion is golden. Add eggplant, stir and cook for 5 minutes. Add squash, tomato & spices, sauté for 5 minutes, stirring occasionally. Serve w/parmesan if desired.

Shopping List:

  • 12 oz bow tie or other pasta
  • 6 green onions
  • 3 boneless chicken breasts
  • 1pkg fresh basil (usually about 2 oz)
  • 1 1/4 cup grated parmesan
  • salt & pepper to taste
  • 2 large tomatoes
  • 1 small onion
  • 1 small eggplant
  • 1 small zucchini
  • melons

Also: olive oil, crushed garlic, butter, milk, flour, oregano, dried basil

Something New and Fun

I’ve been asked to post menus for a cooking club over at Balloon-Juice.  So on Thursdays I’ll be posting an entire menu, recipes and shopping list.  Pop over to B-J, because they are sure to have some additional recipes and great comments (warning, some can be a bit risqué).

I’ve tried to tailor this to what is fresh at this time of year.  Peaches are plentiful in Colorado right now, which is how this recipe was originally born – what to do with all those peaches!

Here’s this weekend’s menu (serves 4):
Grilled Pork Chops with Peach Chutney
Peas* in Butter
Couscous
Sliced Melon

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
  • 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 peas*
  • couscous (usually a 6 oz box works fine)
  • favorite melon

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

 *it’s been cool enough here for peas to still be in the garden, but if not, go for whatever is fresh – green beans, squash or a fresh salad.