Saturday, August 13, 2011

Becky-Week 5: Cornmeal Pork Chops and Peach Salsa

I actually made a Moroccan chicken with peaches crock pot recipe first thinking it would be DEL-icious but alas it was flavorless!  I couldn't believe with 3 peaches, 2 tsps of ginger, 2 tsps of cumin and lots of other spices the dish could be flavorless but it was.  Sad day.  Plus I have tons of leftovers and I don't know what to do with it.

So I made another peach dish the following day.  This one was good!  I made a cornmeal crusted pork chops with a fresh peach salsa.  I actually used nectarines because that is what I had.  I found a couple peach salsa recipes on Betty Crocker's website as well as All Recipes.  I combined various ones to make my own salsa.

Corneal Pork Chop with Peach Salsa
Serves 4

Pork Chops
1/2 cup cornmeal
freshly ground pepper
olive oil

Peach Salsa
1 peach/nectarine peel and diced
1/4 cup cucumber, diced
1/2 red bell pepper, diced
1/4 cup cherry tomatoes, diced
1/4 cup black beans
chopped chives
chopped parsley or cilantro if you like cilantro
juice of half a lime

Combine all the ingredients of the salsa together.  Chill in the fridge for an hour (at least) before serving.

Heat oil in a frying pan.  Combine cornmeal and pepper.  Bread pork chops.  Cook in frying pan until pork is done.  Serve with salsa.

1 comment:

  1. Mmmm, that sounds really good! And your photo is so pretty!