Linda Gassenheimer | Tribune News Service I used pork, fresh peach slices, red bell pepper and almonds for a variety of tastes and textures in this summer supper. It’s a treat when ripe, juicy peaches are in season. In fact, August is national peach month.
The sweet peach slices provide a contrasting sweet flavor to the tangy dressing. Some peach tips: How to pick a ripe one: Peaches should give slightly to palm pressure. Avoid ones with any very soft spots.
Unripe peaches can be placed in a paper bag and left at room temperature to help speed ripening. Store them at room temperature until ripe. Once ripe, place them in a plastic bag and refrigerate.
They will keep this way up to five days. HELPFUL HINTS: Ripe plums, or nectarines can be substituted for peaches. Any type of short cut pasta such as penne can be used.
COUNTDOWN: Place water for pasta on to boil. Make sauce and set aside. Saute pork and complete recipe.
SHOPPING LIST: To buy: 1 box rotelle pasta, 3/4 pound boneless pork chops, 2 ripe peaches, 1 bag washed, ready-to-eat lettuce, 1 bunch parsley (optional garnish), 1 bottle honey, 1 bottle reduced-fat vinaigrette dressing, 1 bottle balsamic vinegar and 1 bottle olive oil spray. Staples: salt and black peppercorns. Recipe by Linda Gassenheimer 4 tablespoons reduced-fat vinaigrette dressing 1 tablespoon balsamic vinegar 1 tablespoon honey 4 ounces rotelle (corkscrew) pasta (about 2 cups) 2 ripe peaches olive oil spray 3/4 pound boneless pork chops Salt and freshly.
