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Stir Crazy

Weekday dinner inspirations: Peach-Glazed Grilled Pork Chops and more

Mon | Quick soup

Make your own minestrone by sauteing onion and garlic in a little olive oil. Add chicken broth and simmer, then add sliced zucchini, yellow squash, a can of diced tomatoes, a handful of whatever small pasta you've got on hand and a few shakes of dried Italian seasoning. The pasta will soak up some of the broth, so make sure you account for that. Serve with big shaves of Parmesan and rolls.

Tues | Just peachy

Make use of the last of summer's juicy peaches in Peach-Glazed Grilled Pork Chops (recipe below). A bag of frozen, sliced peaches will work too. Serve with roasted asparagus or green beans.

Wed | Rotisserie chicken

Here's what I call Rotisserie Chicken Fusion (thanks to my friend Patty for the idea): Mix tabouli and cooked orzo and layer in a wide, shallow bowl. Scatter shredded chicken on top and maybe even some crumbled feta. That's all you need, really. It can be served at room temperature.

Thurs | Grill it

Marinade salmon in a store-bought ginger-sesame marinade and grill. (Make your own by mixing 1/4 cup low-sodium soy sauce, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 2 thinly sliced scallions and 1/4 teaspoon crushed red pepper). Serve salmon with sauteed spinach and brown rice studded with scallions.

Fri | Comfort food

Thank goodness it's Friday and as good a time as any to have an old-fashioned dinner. Meatloaf, mashed potatoes and steamed broccoli fit the bill for me. Make your own meat-mash or pick up a slice or two at Boston Market, a grocery store deli or specialty shop. Make your own mashed potatoes or buy Diner's Choice, our favorite.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

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Peach-Glazed Grilled Pork Chops

1 cup peach preserves

¼ cup red wine vinegar

½ teaspoon minced fresh thyme

teaspoon cayenne pepper

3 ripe peaches, peeled, pitted and sliced, or 1 (16-ounce) bag frozen, sliced peaches

1 teaspoon Dijon mustard

4 bone-in rib or center-cut pork chops, about 1 inch thick

Salt and pepper

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.

Season pork with salt and pepper and grill over hot fire until well browned and internal temperature reaches 145 degrees, about 5 minutes per side. Brush with reserved glaze and cook 1 minute longer. Transfer to platter and let rest 5 minutes. Pour sliced peach mixture over chops. Serve.

Serves 4.

Source: Cook's Country magazine

Weekday dinner inspirations: Peach-Glazed Grilled Pork Chops and more 09/02/08 [Last modified: Tuesday, September 2, 2008 4:30am]

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