Almond- and Peach-Crusted Pork Chops

Prep Time:10 min
Start to Finish:30 min
Makes:6 servings

1 egg
2 tablespoons peach preserves
1/2 cup Original Bisquick mix
1/2 cup coarsely chopped sliced almonds
1 tablespoon cornmeal
1/2 teaspoon salt
6 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
1 tablespoon vegetable oil
Chopped fresh parsley, if desired

1. Beat egg and preserves in shallow dish with fork, breaking apart
any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal
and salt in another shallow dish. Dip pork chops into egg mixture,
then coat with Bisquick mixture.

2. Heat oil in 12-inch nonstick skillet over medium-low heat. Cook
pork chops in oil 15 to 18 minutes, turning once, until crust is
golden brown and pork is no longer pink in center. Sprinkle with
parsley. Serve immediately.
Strip Steaks with Chipotle-Peach Glaze

Prep Time:20 min
Start to Finish:20 min
Makes:8 servings

1/2 cup peach preserves
1/4 cup lime juice
1 chipotle chile in adobo sauce (from 7-oz can), seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless beef strip steaks, 1 inch thick (about 3 lb)
1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 peaches, halved, pitted, if desired
Cilantro sprigs, if desired

1. Heat coals or gas grill for direct heat. In 1-quart saucepan, heat
preserves, lime juice, chile and adobo sauce over low heat, stirring
occasionally, until preserves are melted. Stir in chopped cilantro;
set aside.

2. Sprinkle each beef steak with garlic-pepper blend, cumin and salt.
Cover and grill beef over medium heat 15 to 18 minutes for medium
doneness, turning once or twice and brushing top of beef with
preserves mixture during last 2 minutes of grilling. Add peach halves
to grill for last 2 to 3 minutes of grilling just until heated.

3. Heat any remaining preserves mixture to boiling; boil and stir 1
minute. Serve with beef and peaches. Garnish with cilantro sprigs.
Peach and Peanut Chicken Salad

Prep Time:15 min
Start to Finish:15 min
Makes:6 servings

6 cups bite-size pieces salad greens
2 cups cut-up cooked chicken
2 cups sliced peaches
1 medium stalk celery, sliced (1/2 cup)
2 medium green onions, sliced (1/4 cup)
1/2 cup raspberry vinaigrette
1/2 cup honey-roasted peanuts, if desired

1. In large bowl, toss all ingredients except peanuts. Top with
Planked Salmon with Peach Mango Salsa

Prep Time:20 min
Start to Finish:1 hr 55 min
Makes:8 servings

Peach-Mango Salsa
1/4 cup lime juice
1 tablespoon honey
1/4 teaspoon salt
1 medium mango, cut lengthwise in half, pitted and chopped (1 cup)
2 cups chopped peeled peaches
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped bell pepper

1 untreated cedar plank, 16x6x2 inches
1 large salmon fillet (about 2 lb)
1/4 cup packed brown sugar

1. In medium bowl, mix lime juice, honey and salt; toss with
remaining salsa ingredients. Cover and refrigerate at least 1 hour.
Meanwhile, soak cedar plank in water at least 1 hour.

2. Heat coals or gas grill for direct heat. Place salmon, skin side
down, on cedar plank. Make diagonal cuts in salmon every 2 inches,
without cutting through the skin. Rub brown sugar over salmon.

3. Place cedar plank with salmon on grill. When cedar plank begins to
smoke, cover grill. Cover and grill salmon over medium heat 30 to 35
minutes or until salmon flakes easily with fork. Remove salmon from
plank, using large spatula. Serve with salsa.
Peach-Pecan Cobbler

Prep Time:15 min
Start to Finish:1 hr 35 min
Makes:15 servings

1/2 cup butter or margarine
3 cans (15 oz each) sliced peaches in light syrup, drained,
1 cup syrup reserved
1 box yellow cake mix
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs
1 cup chopped pecans
1 tablespoon sugar

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch
pan, melt butter in oven. Place peach slices on paper towels to
absorb liquid.

2. In large bowl, mix cake mix, cinnamon, nutmeg, eggs and 1 cup
reserved peach syrup with spoon until well blended. Drop batter by
spoonfuls over butter in pan; spread slightly without stirring.
Arrange peach slices over batter.

3. Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 10 to
15 minutes longer or until edges are deep golden brown and center
springs back when touched lightly in center. Cool 30 minutes. Serve
warm or cool.

Kelly in IL