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!

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Grilled Pork Chops with Peach Salsa

Course Main Course

Cuisine American

Servings 4

Calories 370kcal

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.

“This is the best white sangria I’ve ever tasted!” exclaimed Vicki’s husband, Skip.  It’s true, this sangria recipe turned out better than we expected.  Oftentimes white sangrias are too sweet, but this is deliciously crisp and fresh.  Make a pitcher (or two) for your next summertime get together.

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Summertime Sangria

Course Drinks

Cuisine Spanish

Servings 6

Ingredients

• 1 bottle dry white wine Chardonnay
• 2 Tbsp Calvados apple brandy
• 3 Tbsp Cointreau orange liqueur
• 2 Tbsp sugar
• 1 cup seedless green grapes
• 1 kiwi peeled and sliced
• 1 green apple sliced
• 1 white peach sliced
• 1 1/2 cups bottled sparkling water

Instructions

• Pour wine into a large glass pitcher.  
• Add Calvados, Cointreau, sugar, grapes, kiwi, and apple.  
• Cover and refrigerate for 4-5 hours.  
• Add peach the last hour.  
• To serve, stir well, add sparkling water and pour over ice in tall glasses.  Garnish with mint or basil.