Pork Chops with Peach Chutney
1/2 red onion
1 clove garlic, minced
1/4 cup apple cider vinegar
1/4 cup light brown sugar
4 ripe peaches, cut into 1/2-inch chunks
4 boneless pork chops
Salt and pepper to taste
Heat a medium sauce pan on medium heat and warm 2 tablespoons olive oil. Add red onion and garlic and saute 5 to 7 minutes, until soft and translucent. Add vinegar and brown sugar and cook 2 to 3 minutes, bringing to a simmer. Stir in peaches and cook on medium-low heat for about 10 minutes.
Meanwhile, heat a large skillet on medium heat. Warm remaining 2 tablespoons olive oil. Season pork chops with salt and pepper on both sides. Cook until done, about 2-3 minutes per side. Serve with the prepared chutney.
Rosemary Parmesan Green Beans
1/2 cup shredded parmesan cheese3 tablespoons chopped fresh rosemary
1 tablespoon olive oilSalt and pepper to taste
Steam green beans about 5-6 minutes, so that they maintain a slight bight. Toss with cheese, rosemary and olive oil, then season with salt and pepper to taste.