It is peach season again!! I always forget how much I love peaches until I bite into a freshly picked ripe peach and juices fly everywhere and I feel like I am eating a Peach-O… then I am quickly reminded about how lovely a ripe peach is.
I shared another great peach recipes last year in the Seasonal Eating: July Edition post. The recipe is for a peach salsa that we have used on all kinds of meat, white fish and even in cottage cheese! I highly recommend checking the recipe out.
This year, I wanted to share a couple more of our favorites… Five Spice Pork Chops with Peaches and Peachy Tacos. Both are fun ways to add peaches to a meal! Here are the recipes:
Five Spice Pork Chops with Peaches
1 lb pork chops or pork cutlets
1 TBSP five spice powder (buy this if you don’t have it cause it is SO good)
salt and pepper
4 peaches, chopped
3 cloves of garlic minced
1/4 tsp cayenne pepper
2 tsp olive oil
Cover the pork chops in a little bit of olive oil. Then salt, pepper and rub the Five Spice all over the surface.
Grill until cooked through
Meanwhile, place peaches, garlic, cayenne and salt and pepper in a bowl and mix to combine.
Heat a saute pan and add peach mixture. Cook for about 5 minutes or until the peaches soften and the mixture thickens.
Serve peaches on top of the pork.
2 TBSP Ghee/avocado oil
1 yellow onion, roughly chopped
1 glove garlic, minced
1/4 cup chipotle chili in adobo
2 ripe peaches, chopped
1 (15 oz) can tomato sauce
1 lb chicken breast
3 cups red cabbage, thinly sliced
1/2 cup cilantro, chopped
2+ TBSP lime juice
2+ peaches, thinly sliced
1 jalapeno, thinly sliced
1 avocado, thinly sliced
In a large pot, add 1 TBSP Ghee/avocado oil. Add onion and garlic and cook until slightly softened.
Add chipotle chili, tomato sauce, and peaches and cook on low for 20 minutes.
Transfer the sauce to a blender and carefully blend, until a sauce has formed. Set aside.
Meanwhile, heat the same pot with 1 TBSP Ghee/avocado oil. Add chickens and cook for about 5 minutes. Flip the chickens and add 1/4-1/2 of the sauce back to the chickens. Cook on low covered with a lid for 20 minutes. (Ours ended up being saucy enough that we saved the other half of the sauce to make the meal again!)
Once cooked through, remove from pan and shred, using to forks.
Place chicken back in the sauce.
Meanwhile, combine cabbage, cilantro and lime juice in a bowl.
Serve tortillas with chicken and sauce, cabbage slaw, peach slices, avocado slices and jalapeno. Enjoy!!