We’ll rarely say no to a little seasonal fruit in a savory dish, and this week’s pork chops topped with a chutney made from sweet, ripe peaches is one of our favorites. The meal is rounded out by two clever bread salads that celebrate the best of tomato season. Get the shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeBison Burgers with Thousand Island Barbecue Dressing
Bison (buffalo) meat is a great substitute for beef—it’s just as flavorful but much leaner. Take care not to overcook it, as it can dry out quickly.
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RecipeSourdough Panzanella with Grilled Chicken
In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.
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RecipeCrab and Corn Cakes with Lime Sour Cream
Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn and a refreshing lettuce and cilantro salad on the side.
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RecipePork Chops with Peach-Ginger Chutney
When fresh summer peaches are in abundance, use them in this quick dinner to lend a sweet-spicy note to juicy pork chops. A serrated peeler makes quick work of peeling peaches, but if you don’t have one, blanch the peaches in boiling water for about 30 seconds to loosen the skins.
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RecipeFlatbread Salad with Tomato, Chickpeas, Feta, and Mint
This take on fattoush, a Middle Eastern bread salad, makes a great summertime meal as there’s no cooking involved (aside from toasting some bread), and the flavors are bold and fresh. Many supermarkets carry lavash; if you can’t find it, substitute pita bread, but split it before toasting.
