Recipe of the Week 6-2

Posted on June 3rd, 2010 by host

Blueberry Studded Honey Peaches


  • 1 cup honey
  • 1/4 cup fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 1 quart fresh or frozen sliced peaches

Combine honey, blueberries and cinnamon in large saucepan.

Mix honey, blueberries and cinnamon well.

Bring mixture to a boil over medium-high heat.

Reduce heat to low; simmer 10 minutes or until flavors are blended.

Remove from heat.

Add fresh new crop large peaches and mix well.

Serve in ramekin, cup, or bowl at room temperature.

Broiled Dijon Pork Chops


  • 2 Quarter Loin Pork Chops
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon snipped parsley
  • 1 tablespoon Dijon-style mustard
  • 1/4 teaspoon chopped chives
  • 1/8 teaspoon dried tarragon leaves
  • 1 Bunch Celery
  • 1 lb carrots

Combine vinegar, oil, mustard, parsley, chives, and tarragon in small bowl

Whisk until blended.

Place pork top loin chops on pit, so surface of meat is 4 to 5 inches from heat.

Brush chops with mustard mixture

Grill 20 minutes, or to desired doneness, turning and brushing with mustard mixture one time.

Recipes | June 3rd, 2010