I know I talked about the impromptu cooking lesson from this past Saturday, but I failed to elaborate on the peach chutney that we put on top of the pork. I had peaches left over from our adventures in canning a few weeks back, and they a) needed to be used up and b) when we were in Lexington for JGL’s golf tournament I had seen a pork and peach salad and wanted to try to replicate those flavors.
It was freakin’ fantastic.
I should have taken some pictures of it, but I didn’t want to freak out our guests by photographing their food. But let me tell you folks, it was beautiful! We placed the grilled pork on the plate and spooned heaps of golden peach goodness on top of each slice. The recipe that I worked up was enough for four people, and would be an incredible treat canned (hmmm, there’s a thought!). It was sweet and tart and spicy and just plain delicious.
Peach Chutney (adapted from an Oprah.com recipe)
- 1 large shallot, cut in half
- 1 clove garlic, peeled
- 2 tablespoons extra-virgin olive oil
- 1/2 inch fresh ginger, peeled and grated
- lemon zest from one lemon
- lemon juice from said zested lemon
- red pepper flakes to taste
- 1 teaspoon red wine vinegar
- 1 tablespoon light brown sugar
- 2 large peaches , peeled and cut into 1/2-inch chunks
- 1/2 teaspoon salt
Chop shallot and garlic finely, place in bowl. Add olive oil, grated ginger, lemon zest, and the juice of that lemon. Season with red pepper flakes, vinegar, brown sugar and salt. Add the peach chunks and mix well. Let sit on counter for at least 15 minutes to let the flavors come together, then serve!