It's my weekend and been cooking up a storm, just the way i like it!
Next up....
It's Summer Time so why not make the most of the delicious peaches and nectarines out right now... so sweet and juicy!
A great pairing is a delicious pork chop, these compliment each other so well, we can't let apples have all the fun!
I put a pot of brown rice on the go first as i know it takes 45-50 min. I season the water with a chicken stock cube and 1 tbs of dried herbs for extra flavour. Season the pork chop with 1/2 tsp sea salt,
1/2 tsp of black pepper,
1/2 tsp of paprika.
I would normally add brown sugar but the peaches are sweet enough so i decide against it this time.
If you have fresh sage leaves, rub a few over the tops of each side of the pork chop and get that amazing fragrance to transfer over into the meat. Dried sage is fine too.
Prep all your vegetables. I used as many colours as i could, green, yellow and orange peppers, zucchini, red onion and 4-5 garlic cloves, I left the peel on, place in a dish and drizzle with extra virgin olive oil, season with salt and pepper and squeeze a 1/4 lemon. Mix together.
You can either skewer these onto kebab sticks, saute off in the frying pan or cook on the BBQ in a vegetable dish. I have one at these at home which i got for Father's Day and it's definately very handy to have.
Slice your peaches and nectarines quite thick so they don't stick to the pan, lightly drizzle with olive oil and then sprinkle with paprika as well.
This meaty pork chop gets 8 min on one side, to get a nice char and 6 min on the other.
You can then place your peach slices on the grill at the same time as when you turn the pork over, they only need 3 min each side.
Let your pork chop rest for 5 min, top your vegetables with pesto for extra flavor. Boom!
Each bite of pork needs a bite of peach/nectarine, they are BFF'S!
Next up....
It's Summer Time so why not make the most of the delicious peaches and nectarines out right now... so sweet and juicy!
A great pairing is a delicious pork chop, these compliment each other so well, we can't let apples have all the fun!
I put a pot of brown rice on the go first as i know it takes 45-50 min. I season the water with a chicken stock cube and 1 tbs of dried herbs for extra flavour. Season the pork chop with 1/2 tsp sea salt,
1/2 tsp of black pepper,
1/2 tsp of paprika.
I would normally add brown sugar but the peaches are sweet enough so i decide against it this time.
If you have fresh sage leaves, rub a few over the tops of each side of the pork chop and get that amazing fragrance to transfer over into the meat. Dried sage is fine too.
Prep all your vegetables. I used as many colours as i could, green, yellow and orange peppers, zucchini, red onion and 4-5 garlic cloves, I left the peel on, place in a dish and drizzle with extra virgin olive oil, season with salt and pepper and squeeze a 1/4 lemon. Mix together.
You can either skewer these onto kebab sticks, saute off in the frying pan or cook on the BBQ in a vegetable dish. I have one at these at home which i got for Father's Day and it's definately very handy to have.
Slice your peaches and nectarines quite thick so they don't stick to the pan, lightly drizzle with olive oil and then sprinkle with paprika as well.
This meaty pork chop gets 8 min on one side, to get a nice char and 6 min on the other.
You can then place your peach slices on the grill at the same time as when you turn the pork over, they only need 3 min each side.
Let your pork chop rest for 5 min, top your vegetables with pesto for extra flavor. Boom!
Each bite of pork needs a bite of peach/nectarine, they are BFF'S!