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Pepper Crusted Pork with Peach Salsa

Two words that come to my mind when I think of summertime cooking are 'refreshing' and 'fruit'. I had found a peach salsa recipe idea that I thought would be great to try some summer evening. I adapted it to suite our needs and I think it would go good with chicken or pork or maybe even fish.

Tonight`s menu was Pepper Crusted Pork with Peach Salsa, Spinach Salad, & 1/2 cup Jello Fat Free Chocolate Pudding with a dollop of Cool Whip.

We had bought a big hunk of pork a couple of weeks ago and before freezing it Millard prepared into a few meals including pepper crusted boneless chops. For tonight's meal all I had to do was thaw the pork, make the salsa and prepare the salad & pudding.

First I prepared my Roasted Red Peppers on the grill. Then I took 2 peaches and peeled and diced them and tossed them in a bowl. They smelled so refreshing!


I then diced the half a cup of both yellow and red peppers.

Diced & added the red onions

Mixed it up, added lime juice, chili powder, pepper & it was done!


Once plated it looked & tasted delicious! We had to cut the peppered crust off the children's pork because it had quite a kick of spice to it. Christian didn't like the peach salsa & Alexander picked through it to eat the peaches only. :) Both myslef and Millard enjoyed it!


Peach Salsa

Ingredients

2 peaches (1 1/3 cup) , peeled, pitted & chopped
1 red pepper, roasted, peeled & chopped
1 yellow pepper, roasted, peeled & chopped
1/4 cup red onion, diced
juice of 1 lime
1/2 tsp chili powder
pepper

Directions
  1. Combine the peaches, roasted peppers, & onions in a bowl
  2. Stir in lime juice, chili powder & pepper. Serve immediately or store in covered container overnight.
(Peach Salsa is about 2 Carbs)


Comments

  1. Melissa CarrJuly 18, 2010 at 4:23 PM

    WOW...that looks yummy, I'm going to have to give it a try!

    ReplyDelete

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