Community Corner

Peachy Recipes for Pork Chops and More

With fruits and vegetables arriving sooner in the year, home chefs need to be ready to cook or preserve their favorite food items.

Crispy Peach Cobbler

  • 5 1/2 - 6 cups medium ripe peaches, peeled and sliced thinly (about 8 medium peaches)
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • dash of salt
  • 1 cup (16 tbsp) cold butter, chunked

Preheat oven to 350 degrees. Layer peaches in a 9 x 13” metal baking pan.  In a large mixing bowl, mix together flour, sugar, and salt.  Using metal fork or pastry cutter, cut butter into dry ingredients until mixture is crumbly; sprinkle over peaches.  Bake 40-45 minutes, until light brown and peaches are fork tender.

Makes 8 - 10 servings

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  • 4 cups spinach leaves, torn bite size, stemmed, washed and spun-dry
  • 2 large ripe peaches, peeled and sliced
  • 2 cup blackberries, washed and drained
  • 1/2 cup celery sliced
  • 1/4 cup toasted pecans
  • 1/4 cup blue cheese crumbled
  • 2 - 4 thin slices of red onion, optional

Place spinach leaves on large platter.  Arrange remaining ingredients on top.  Drizzle with Eckert’s Just Peachy Salad Dressing or dressing of choice.

Makes 4 - 6 servings.

Peach Tomato Mozzarella Salad

  • 2 medium homegrown unpeeled tomatoes, sliced 1/4 “  thick
  • 1/2 - 1 teaspoon Kosher salt
  • 1/2 red onion, sliced very thin
  • 2 - 3 teaspoons granulated sugar
  • 2 medium ripe peaches, peeled and sliced
  • 2 - 4 Tablespoons extra virgin olive oil
  • 1 - 2 Tablespoons cider vinegar
  • 1/2 to 3/4 cup pearl or small fresh mozzarella balls

Layer the tomato slices on a rimmed platter. Sprinkle with salt. Top with thin slices of red onion. Sprinkle with sugar. Top with peach slices. Drizzle olive oil and cider vinegar over salad. Top with mozzarella.  Makes 4 servings.

Summer Peachy Pork Chops

  • 1 tablespoon vegetable oil
  • 4 boneless pork chops, 1 inch thick
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 cup chicken broth
  • 1/2 cup Eckert’s peach preserves
  • 2 cups peeled, sliced peaches
  • 1/4 teaspoon ground ginger
  • 1 tablespoon honey mustard
  • 1 tablespoon cider vinegar

Heat the oil in a 12” large saute’ pan over medium heat. Season the pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pork chops in a single layer to saute’ pan and brown for two minutes per side.  Remove the pork chops from the pan and set aside.

Add the broth and cook over high heat, scraping up browned bits from the pan. Reduce the heat to low. Stir together the peach preserves, peaches, ginger, honey mustard, vinegar, remaining salt and pepper in a bowl.  Stir the peach mixture into the pan.

Return the pork to the pan and baste with the jam mixture. Cover the pan and simmer for 15 minutes or until pork is 145 degrees F. using a food thermometer.

Makes 4 servings.

If you're looking to create a show stopping pie designed to bring rave reviews rom guests, give Pillsbury's Fresh Blackberry Pie a try. Just prebake a refrigerated pastry shell, mix together the filling and chill.  

Fresh Blackberry Pie

(Courtesy Pillsbury)

  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1 cup cold water
  • 3 ablespoons cornstarch
  • 1 cup sugar
  • 3 tablespoons corn syrup
  • 1 box (1.4 oz) blackberry-flavored gelatin OR 1/2 box (3-oz size) (3 1/2 tablespoons) black cherry-flavored gelatin
  • 8 drops blue food color
  • 4 cups fresh blackberries
  • 1 container (8 oz) frozen whipped topping, thawed
  • Extra blackberries for garnish, if desired

Heat oven to 450 degrees. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, in 2-quart saucepan, mix water and cornstarch; add sugar and corn syrup. Cook, stirring constantly, until mixture boils and slightly thickens. Remove from heat; stir in gelatin and food color. Cool completely in refrigerator, about 30 minutes, stirring occasionally. Mix in blackberries. Spread in baked shell. Refrigerate until set, about 3 hours. Serve pie with topping and extra blackberries. Cover and refrigerate any remaining pie.


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