Peach Pork Chops with Tomato/Cucumber Pearl Couscous

I really like using sweet fruits in savory applications, and to me, fresh peaches seem to cry out to be paired with pork.  I picked up 4 thin cut (or "quick fry") pork chops, seasoned them with salt and pepper, and seared them in a heavy, hot skillet (avoid both non-stick and cast iron for this) for about 3 minutes per side (or until cooked through).  Set aside, and tent with foil.

Deglaze skillet with wine of your choosing (I used about 1/2 a cup of a rose I had open and around), and add 1/2 a red onion and 1/2 a bell pepper (both chopped) with a couple cloves or garlic and chile of your choosing if you like a little heat (both finely chopped).  I used a red fresno, the most versatile hot chile to cook with, in my opinion.  Cook over medium heat until everything is softened. 

As the onions and peppers cook, drop 3 peaches into boiling water for about 20-30 seconds, and then remove to an ice-water bath.  The skins of the peaches should run right off.  Remove them, cut in half to remove pits, and chop into about 3/4 inch cubes give or take.  Add to the skillet once the onions and peppers are softened, but not mushy.  

Cook until peaches soften up a little, then finish with a small splash of red wine vinegar to liven up the flavors a little.  Spoon over chops and serve -

The couscous is about as simple as it gets:

• cook some pearl couscous, and allow to cool
• chop up peeled and seeded cucumbers (we had lots of CSA ones around)
• chop tomatoes
• finely chop some parsley and mint
• toss couscous with herbs, vegetables, and a couple tablespoons of olive oil
• add lemon juice, salt, and pepper to taste

Serve at room temp or chilled (can be made ahead of time).  This goes really well with just about anything, and it is very light and summary.  It is basically tabooleh flavors with pearl couscous.  Enjoy!

Iceberg Lettuce Chopped Salad

This recipe is adapted from a Jamie Oliver Chopped Salad recipe - available here.  I used a head of CSA iceberg lettuce instead of the suggested butterhead, and added the white meat from the roasted chicken I made a couple days ago.  I also couldn't find english mustard at Whole Foods, so I just used dijon.  For the sprouts, I used broccoli sprouts because 1) I like their flavor, and 2) they seem to last longer than other microsprouts.  Finally, because they were around, I threw in a couple chopped tomatoes which added some color.  Here is the result:

I feel like I keep using the same adjectives for the recipes I've been making: light, delicate, fresh, etc.  I think it is because of the ingredients I've been using as much as my lack of vocabulary.  Anyway, this salad turned out fantastically, and I will definitely make it again.  The red wine vinagrette was great, and I look forward to making it with an english mustard.  The iceberg lettuce feels almost like a guilty pleasure - dark greens are obviously more healthy and Romaine is about as light as I go for salad greens.  Maybe it is the common pairing with bleu cheese and bacon with a wedge that connotes a lack of healthiness, but there was something strangely indulgent yet still refreshing about a big iceberg salad.  One last thing - if you choose to add chicken, cook it ahead of time so it has time to cool.