If you love peaches, please stand up.
I'm not simply standing up, I'm doing cheerleader kicks, deer jumps, and cartwheels!! (If only I could actually do a cartwheel....)
Peaches are in season! Celebrate!
When things are in season, and they are sold cheap, I stock up like a crazy woman. Not was crazy as the crazy couponers stock up on microwavable dinners and oatmeal cookies....
But I buy big bags, and eat large quantities of that fruit! And if I can't eat it, I clean it, slice it, and freeze it so I can enjoy it during the off season on my oatmeal/yogurt.
Sometimes planning meals in this hotel room can be a challenge. I want to make good food, but I have limited resources. I wanted to switch things up. So with an open mind, into the grocery store I went.
I knew 3 things: I wanted healthy, I wanted summery, and I wanted white meat (or something close to it)
So out I walked with a bag of peaches and some thick-cut pork chops!
Originally, I wanted chicken. But, boneless skinless chicken breasts were $3.99/lb! Call me cheap, but that's a little ridiculous! If it was organic, it'd be one thing. But for plain old chicken breasts? No thank you. So to the pork section I traveled.
I googled "peaches and pork" -- but the recipes I found were a little too heavy for me. Most included brown sugar, honey, and an oven. I wanted summer.
So here is where I landed!
- 1.5 pounds thick-cut pork chops (next time I'm totally doing chicken! But $0.99/lb vs $3.99/lb = pork winning)
- 2 ripe peaches (but not too ripe! You want some firmness if you're cooking them)
- 1 Hatch chile pepper, sliced thinly ( I needed to offset the sweet of the peaches)
- 1/2 cup balsalmic vinegar
- 1/4 cup extra virgin olive oil
- Basil, crushed red pepper, salt, and pepper (lightly coat the meat on both sides with these)
- 2 Tbsp honey (hatch chile + crushed red pepper needs a little more sweetness)
- 1 shot of Apple Cider Vinegar for good luck
Place all ingredients in crock pot/slow cooker. Cook at about 180 degrees until your pork reaches DONEness! Trichinoses is not fun. So I've heard.
I would recommend even drizzling a touch of barbeque sauce on this if you'd like to add tang. But this was so good! I served it over brown rice with a spinach salad.
It was approved by myself and husband -- and I was told to make it again! So I think we have a winner! I am really bummed I didn't snap a photo. Maybe I'll get one of the leftovers....It actually did look really pretty!
Now for some fun facts and musings about peaches!
- Peaches are the member of the rose family. ( on that note, I would prefer a bouquet of peaches over roses, maybe with some fro-yo to accompany?)
- 1 peach only has 70 calories, and contains 3 grams of fiber! Great souce of vitamin A and C!
- How do you select the perfect peach? Give it a soft squeeze to make sure it doesn't bruise too easily. The coloring between golden and purple should be closely even.
- Peaches are delicious on the grill. If you have not tried this, you need to do it!
- I also have found peaches to be quite delicious in a salad with cucumbers, bell peppers, and balsalmic vinegar. Peaches and Balsalmic Vinegar were meant to be together. I brought it to work last week - and my coworkers gauked at how "pretty" my lunch looked.
What's your favorite way to enjoy a peach? What's your favorite "in season fruit?" I have a hard time choosing, but I love everything! A few of my favorite "food seasons" are Honeycrisp Apples, hatch chile peppers, and Blackberries/Rasberries...