Pork Chops with Grilled Peach & Chipotle Salsa

I got this recipe from the Whole Foods app on my iPhone. It let's you put in a few ingredients you have on hand and gives you a recipe that uses them. I put in peaches and chicken and got this one. The original recipe uses chicken, but I decided to use pork chops instead.

2 ripe peaches, pitted and quartered
Salt and pepper to taste
1 chipotle pepper in adobo, chopped, plus 1 teaspoon adobo sauce
2 green onions, thinly sliced
1/4 bunch chilantro, chopped
4 boneless pork chops
1 tablespoon olive oil
1/2 teaspoon ground cumin

Preheat grill. Season peaches with salt and pepper, transfer to grill and cook, turning occasionally, until just blackened, 6 to 8 minutes total. Transfer to a plate, set aside and let cool then roughly chop and transfer to a bowl. Add chipotle pepper, adobo sauce, green onions, cilantro, salt and pepper and toss gently to combine. Set salsa aside.

Toss pork with oil, cumin, salt and pepper and transfer to grill. Cook, flipping once, until just cooked through. Transfer to a platter, spoon salsa over the top and serve.

Fried Dumplings

I think most of you already have my fried dumplings recipe. I recently came up with a very good sauce for them, so I thought I'd share the sauce.

First, in case you don't have the fried dumplings recipe, here it is:

2 lb. ground pork
3-4 chopped green onions
3 leaves Chinese cabbage
1½ tsp. garlic
1 tsp. ginger
1 tbsp. sesame oil
2 large mushrooms, finely chopped (optional)
1 egg
1 pinch salt
wonton skins

Mix all ingredients. Form mixture into a small ball and wrap in a wonton skin. Fold the wrapper similar to a diaper. Secure the edges of the wrapper with a small amount of water.

Fry dumplings in a small amount of oil until golden, turning once. Once both sides are golden, add ¼ cup of water and immediately cover the frying pan with a lid. Reduce heat to medium and cook 5-6 minutes. Serve with rice and dumpling sauce or soy sauce.

Here's the sauce:

Mince about a teaspoon of ginger and a couple teeth of garlic. Warm some sesame oil in a saucepan and lightly sauté the ginger and garlic. Before the ginger and garlic burn, but while the heat is still on, add about a cup of low sodium soy sauce. (I found that regular soy sauce is too salty and requires more sugar to balance the salt.) Add a few tablespoons of brown sugar until the sauce is just sweet enough. Remove the sauce from the heat and add some finely chopped green onion and another dash of sesame oil.

If you want to make them spicy (I do), put some chili garlic sauce on your dumplings along with this sauce.

Stinky Peach Burger

I had about 15 minutes to make a quick dinner tonight before McKenzie's soccer practice, so I made a quick variation on Hebe's Stinky Cheeseburger recipe.

I took a turkey burger patty and stuffed some Shropshire Blue cheese into it. (In case you're not familiar with Shropshire Blue, I included a picture. I can sometimes find it at Whole Foods.) I threw that on the grill and dashed on some Texas Pete hot sauce (very much like Frank's Red Hot). I didn't have time to make full-fledged buffalo sauce. While the burger grilled, I toasted my hamburger bun on the grill.

I put some spicy brown mustard on the bottom bun and topped the burger with a fresh sliced peach. (We got a bushel of fresh picked South Carolina peaches last week.) That was it.

The burger was awesome. Multiple flavors blended nicely: the spice of the Texas Pete and mustard, the tang of the cheese, and the sweet of the peach. I will definitely do it again... every year when the peaches are in season.