Throughout the summer, I am sharing a peak at our Sunday dinners. That is when our most pretty, fun cooking takes place, and this is a record of all that good stuff. I hope you enjoy!
I've made this peach salsa twice in the last three days - that's a good sign, yes? The first time was on these pork chops (picked up at this new-to-me farmer's market, where they had a five-piece jazz band!). The peach halves were brushed with a bit of olive oil and grilled, then rough chopped and mixed with a little chopped garlic, some chili powder, smoked paprika, salt, pepper, a splash of red wine vinegar, and torn basil.
When I made it a second time to serve with fish tacos, I added some chopped radish to the mix. It was a great, peppery addition. I'm excited to try pairing it with chicken, pulled pork, grits - all kinds of stuff! August is sort of a strange time for tomato-phobes, but this salsa will see me through!
Summer Sunday Dinner: Pork Chops with Peach Salsa
- Arugula salad with beets and feta
- Pork chops with peach salsa
- French potato salad with beans
- Fresh mint and dark chocolate chip ice cream*
*Make Jeni's base, and add in about 20 torn mint leaves to steep for a few hours in the fridge. Churn as usual and add in the chips at the end.