My goal this week was to create a meal (made in under 30 minutes might I add!) with ingredients solely purchased at the farmers market… here was my menu:
Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles
Parmesan Green Beans
Garlic Roasted Potatoes
Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles
- 2 bone-in pork chops (bought from Prather Ranch at the Campbell’s Farmer’s Market)
- 2 nectarines or peaches
- 1 red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 gorgonzola crumbles
- Make the caramelized onions by heating oil in a small pan over medium heat. Once oil is hot, add onions and sauté for 10minutes. Add balsamic vinegar and continue sautéing 5-10 minutes more (until soft and caramelized). Remove from heat and set aside.
- The peaches/nectarines have 2 serving options. 1 – grill peach halves, cut side down for 4-5 minutes. 2 – serve normally and diced (thats what I did!)
- Sprinkle the pork chops with salt and pepper and grill 6-7 minutes per side (you want them to have 150 degrees internal temperature).
- Serve pork chops with caramelized onions, peach slices and gorgonzola crumbles (which I sadly realized I didn’t have too late – but don’t forget them!)
Parmesan Green Beans
- 1 lb green beans
- 2 tablespoons coconut oil
- garlic powder
- parmesan cheese, grated
- salt
- pepper
- Bring a large pot of water to boil.
- Once boiling, add green beans and blanch for 1 minute.
- Drain green beans and submerge in ice cold water (you want to stop the cooking process).
- Pat beans dry with a paper towel.
- While beans are drying heat coconut oil in a pan over medium-high heat.
- Transfer beans to hot pan and sprinkle with garlic powder and parmesan cheese (amount to your liking).
- Saute for 3 minutes.
- Serve and enjoy immediately.
Garlic Roasted Potatoes
- 1 lb baby potatoes
- salt/pepper
- olive oil
- 3 cloves garlic, minced
- Preheat the oven to 400 degrees
- Quarter the potatoes and drizzle with olive oil, garlic and sprinkle with salt and pepper.
- Toss until well coated.
- Transfer to a sheet pan in a single layer.
- Bake for 40 minutes or until brown and crisp, flipping once or twice throughout.
- Remove and sprinkle with freshly grated parmesan.
No Comments