Pork Chops with Peach Chutney

It's peach season in Texas, and I just can't get enough! I made this recipe with some very ripe peaches, and I may just recreate it with all the delicious peaches my friends and I picked in Fredericksburg this weekend! While I had several burners going on the skillet, this recipe was quite simple to assemble. I served it with brown rice and very simple, yet delicious green beans - I'll definitely be making that recipe again.

Pork Chops with Peach Chutney

3 tablespoons olive oil, divided

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 pound green beans, trimmed

1/2 cup shredded parmesan cheese

3 tablespoons chopped fresh rosemary

1 tablespoon olive oil

Salt 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.

Peach and Prosciutto Pizza

You know how I love experimenting with fun new pizza toppings, and with fresh summer peaches flooding the market I couldn't help but adding them in to the mix! The sweetness of the peach is countered by the saltiness of the prosciutto, and the honey goat cheese offers a mildly sweet creaminess that really balances out the flavors.

Peach and Prosciutto Pizza

1 refrigerated pizza dough

2 tablespoons olive oil

1 cup part-skim shredded mozzarella cheese

2 peaches, skinned and sliced

1/4 pound prosciutto, chopped

2 ounces honey goat cheese, crumbled

Salt and pepper to taste

Preheat oven to 425 degrees. Roll out pizza dough and spread olive oil over it in a thin layer. Next evenly sprinkle mozzarella cheese over tough, then top with peaches and prosciutto. Sprinkle the goat cheese crumbles on top and season with salt and pepper. Bake in the oven for 15-17 minutes, until the crust is golden brown.

Strawberry Chicken Panini

In case you haven't noticed, I can't get enough of strawberries while they're in season. With that in mind, I saw a delicious recipe for Strawberry, Pistachio and Goat Cheese Pizza which looked divine. I decided I wanted to switch things up a bit to add a protein and turn this into a sandwich to be more filling with a side salad to accompany it, which was a great weeknight meal!

Strawberry Chicken Panini

1 pound boneless, skinless chicken breast, grilled and cut into strips
8 slices whole wheat bread
2 tablespoons butter
3 ounces honey goat cheese, crumbled
2 cups strawberries, sliced
2 cups watercress


Place a few slices of chicken on buttered bread and sprinkle with crumbled goat cheese. Cook on a preheated grill pan about 3 to 4 minutes on each side. Add strawberries and watercress to sandwich, slice and serve.

Peach and Honey Roasted Peanut Salad

8 ounces spring mix greens
3 peaches, sliced
1/2 cup honey roasted peanuts
1 large lemon, zest and juiced
1/4 cup olive oil
Salt and pepper to taste

Combine greens, peaches and peanuts in a large bowl. In a small bowl whisk together remaining ingredients, then toss with salad. Enjoy!