summer peaches

My husband had the opportunity during a business trip to visit the Biltmore Estate in Asheville, North Carolina. He brought me home a cookbook from there called Bounty of Biltmore Cookbook. The recipes are a collection from the chefs in the Biltmore Estate's three signature restaurants.

With New Jersey peaches now in season, a recipe for grilled teriyaki pork chops with summer peach salsa recently caught my eye.  

As the day was quite hot when I  decided to prepare this dish, I went to a local butcher, Mr. Prime Old Tyme Butcher in Manasquan, for the pork chops. They were rather pricey at $11.99/lb., but they were fabulous. They more moist and tender after grilling. I wouldn't hesitate purchasing them again.

The produce came from Delicious Orchards. I purchased red flesh plums for the salsa for additional color. I waited a day to prepare the salsa so the fruit had time to ripen a bit more. I prepared it early in the morning, so that by supper time, the salsa had time for the flavors to meld together. 

Although this recipe required some prep time, I don't recall it taking more than an hour to prepare both the pork chop marinade and the salsa. Now's the time to use New Jersey's best fruit and produce and try something different tonight!