This low-fat, high flavor meal will be on the table in 15 minutes! The peach salsa is a perfect side dish for not only pork, but chicken or seafood as well. Add a green vegetable for a pop of color and one beautiful plate!
Grilled Pork Chops with Peach Salsa
Ingredients
- 4 large bone-in pork chops
- Sea Salt we like to use a spicy specialty salt
- Freshly ground black pepper
- 2 large ripe peaches peeled and sliced
- 1/3 cup thinly sliced red onion
- 1/2 to 1 jalapeno pepper diced (depending on how spicy you like it)
- 1 Tbsp honey
- 1 Tbsp freshly squeezed lemon juice
- 1/8 tsp cayenne pepper
Instructions
- Generously salt and pepper the pork chops. Heat up the grill and spray grates with grilling spray. Grill pork chops until cooked through, about 12 minutes.
- Mix the peaches with remaining ingredients in a small bowl while pork chops are cooking. Serve salsa on the side.
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This is a basic salsa recipe. You can add other ingredients you have on hand to change it up. We used avocado, chipotle, and fresh corn to create a salsa “bar.”
Fresh Tomato Salsa
Ingredients
- 2 large vine-ripened tomatoes larger seeds removed and diced
- 1 jalapeño pepper seeded and diced
- 1/2 red onion diced
- 1/2 cup minced fresh cilantro
- Juice of one lime
- 5 drops of hot sauce
- Several shakes of cumin
- Kosher salt and fresh ground pepper to taste
Instructions
- Mix all ingredients in a medium bowl and cover for at least 3 hours to let flavors meld.
- Serve with tortilla chips.
Additions to the Salsa
1. Avocado – cut up one avocado into chunks
2. Chipotle – dice one chipotle chili in adobe sauce
3. Fresh corn – cook 2 corn ears in boiling water for 5 minutes. Remove from water, cool, and cut kernels from the cob.
There is no better side dish in the summer than one that includes fresh corn from the cob. This dish goes together in no time, is full of flavor, and looks very pretty on the plate. We paired it with our flank steak recipe, but it would go great with any grilled meat or fish – even burgers and dogs! Serve it at your next barbecue; everyone will want the recipe!
Fresh Corn & Peppers
Ingredients
- 2 Tbsp olive oil
- 3/4 cup red onion diced
- 1 red or orange bell pepper diced
- 1 tsp jalapeño diced
- 6 ears of fresh corn kernels removed (5 if large)
- 2 Tbsp unsalted butter
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 1 Tbsp fresh chives minced
- 1 Tbsp fresh basil minced (you can substitute any herbs you have in your home)
Instructions
- Heat olive oil in a large, non-stick skillet. Cook onions until soft, about 5 minutes.
- Add pepper and jalapeño and stir for several more minutes.
- Add the butter and allow to melt, then add corn, salt and pepper.
- Stir occasionally until cooked through, about 10 - 15 minutes.
- Top with herbs and serve.
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These deliciously moist corn muffins are a perfect accompaniment to several of our recipes. Don’t worry about the calories, the recipe calls for egg substitute and fat-free yogurt which helps keep the calories to a minimum. Make a batch or two and pop them in the freezer to always have on hand … you’ll be glad you did!
Jalapeño Corn Muffins
Ingredients
- 1 cup flour
- 3/4 cup yellow cornmeal
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 10 ounce can creamed corn
- 1/3 cup shredded sharp cheddar cheese
- 1 jalapeño pepper minced
- 3/4 cup egg substitute we used Better'nEggs Plus
- 3/4 cup plain Greek yogurt fat-free
Instructions
- Preheat oven to 375°.
- Mix together the flour, cornmeal, sugar, baking powder and salt. Set aside.
- In a large mixing bowl combine the corn, cheese, pepper, egg substitute and yogurt.
- Add dry ingredients and stir until combined.
- Place mixture in 12 lined muffin cups and bake for 20 minutes, until toothpick comes out clean.