August Recipes

We had a fantastic (and easy to make) Sunday dinner and want to share the recipes with all of you. Here they are:

Peach-Glazed Pork Chops

1 cup peach preserves
1/4 cup red wine vinegar
1/2 tsp minced fresh thyme leaves
1/8 tsp cayenne pepper
1 (16-ounce) bag frozen sliced peaches
1 teaspoon Dijon mustard
4 bone-in rib or center-cup pork chops, about 1-inch thick
Salt and Pepper

1. Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 minutes. Reserve 1/4 cup glaze. Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened, about 10 minutes. Off heat, stir in mustard. Cover and keep warm.

2. Season pork with salt and pepper and grill until completely cooked and well browned. Brush with reserved glaze and cook 1 minute longer. Transfer to platter. Pour sliced peach mixture over chops. Serve.



Toasted Orzo with Peas and Parmesan

2 tbsp butter
1 medium onion, chopped fine (about 1 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
1 pound orzo
4 cups low-sodium chicken broth
10 ounces frozen peas (about 1 3/4 cups)
2 ounces grated Parmesan cheese (about 1 cup)
1/4 tsp ground nutmeg
Ground black pepper

Heat butter in 12-inch skillet over medium-high heat; add onion and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes. Add garlic and cook about 30 seconds. Add orzo and cook, stirring frequently until most of orzo is lightly browned and golden, 5 to 6 minutes. Add chicken broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes. Stir in peas, parmesan, nutmeg, and pepper to taste. Let stand off heat until peas are heated through, about 2 minutes.