I was really proud of myself for even trying the pork chop recipe because I have always thought (due to a very traumatic...ok maybe not THAT traumatic but to me as a kid it sure seemed like it) I didn't like Peaches. But ever since my transplant I have been noticing that I like things now that I never liked pre-transplant.
SO I told myself that I was going to start trying new recipes that I wouldn't normally choose to see if I like whatever food happens to be in it that I don't eat. If I don't like it, ok I won't make that recipe anymore. If I do, well then I just found something I can add to my list of likable foods!
This was my first dinner with my new venture and boy was it a WINNER and guess what...I LIKE Peaches!! Who knew?? LOL
Ok so here are the recipes for both which I got from good ol' Sandra Lee by watching the Food Network...but don't worry I didn't have Cocktail time OR do a table scape. :)
Grilled Pork Chops w/Peach Salsa
Ingredients
Peach salsa:
- 1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork)
- 2 peaches, halved, pitted and diced
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 1 tablespoon chopped cilantro leaves
- Pinch kosher salt and freshly ground black pepper
Pork chops:
- 5 pork chops, end cut
- 2 tablespoons canola oil
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
Directions
Salsa:
In a bowl toss all of the salsa ingredients together and set aside.
Pork chops:
Caprese Salad Stuffed Tomatoes
Heat an outdoor grill or grill pan over medium-high heat.
Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
Serve the chops with the peach salsa.
Ingredients
- 5 beefsteak tomatoes
- 1 (1-pound) block mozzarella
- 1 (16-ounce) package orzo, cooked according to package instructions
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
Directions
Cut the tops off of 4 tomatoes and with a spoon remove the pulp from the inside, to form a bowl. Dice the pulp and half of the remaining tomato (reserve remaining half for the Round 2 Recipe Grilled Margherita Pizza). Dice the mozzarella to measure 1 cup. (Reserve the rest for the Round 2 Recipe Grilled Margherita Pizza.)
In a bowl, combine 2 cups of the orzo (reserve the rest for the Online Round 2 Recipe Orzo Soup with Pork), diced mozzarella, diced tomato, vinegar, olive oil, basil, and salt and pepper, to taste. Divide the mixture among the 4 tomatoes and serve.
There was A LOT of this orzo left over after stuffing the tomatoes!
SO good...I LOVE tomatoes!
and here it is ALL put together in its yummy wonderful-ness! :)
As always, let me know if you try this recipe and what you think! I have SEVERAL dinners back logged that I have to type out and post then I have one recipe this week that goes in my "try new things" category so we will see how well that turns out! I can only do one weird recipe a week to try...im not that adventures!
**watch these two recipes when you go to buy your ingredients because she has you buy more so that you have enough food for what she calls "round two recipes." If you don't plan on looking those up (she tells you what they are in the directions of each) you can get away with buying less ingredients of some things**
Good Night! Xo
