I am so excited to share my latest creation with you! This is literally hot off the press…
Earlier this week I had been researching what produce is currently in season on my Locavore App (Yes, there's an app for that). I saw that peaches were in season. Coincidently last week I had seen a recipe in the Fall 2011 edition of the Fine Cooking Magazine so of course I had to try to make it myself.
This is my version of
Pork Chops with Peach-Ginger Chutney & a Shot of Tomatillo Gazpacho
Click Here for the Recipe for the Pork Chops and Chutney
I had also learned that tomatilos are in season as well. Luckily for me there was another recipe in that same magazine for Tomatillo Gazpacho. I am not a big fan of cold soups but this one was delicious, light, and refreshing.
I made a lot of improvisations with both of these recipes. For example, in place of fresh ginger and thyme for the chutney I use ground ginger and thyme because it is what I had on the spice rack. I am sure that the fresh spice is always better but I made due. I cooked the pork chops in avocado oil instead of olive oil because it is much better for you and has a high smoke point. (Great for frying and sautéing) Coconut oil is also another great alternative. As for the gazpacho, in place of the red peppers I used organic grape tomatoes. I left out the avocado because it was not ripe and I replaced the red onion with a sweet onion (which is delicious raw). I don't get too worried if I do not have every single ingredient in the recipe, I try and find a comparable substitute or simply leave it out. Keep it fun!!
I hope you have enjoyed this food porn as much as I enjoyed making it!
Let me know what you think via comments.... !
The Accidental Chef,