Peach Bourbon Pork Chops
INGREDIENTS:
4 Pork chops
1/2 tsp each salt and pepper
GLAZE:
1 cup peach preserves
3 tbsp Bourbon
1 tbsp apple cider vinegar
1/4 tsp each salt and pepper
DIRECTIONS:
- Heat grill to medium high heat
- Season both sides of the pork chops with salt and pepper
- Grill pork chops on each side for 4-7 minutes depending on the thickness of the pork chop
- Do a quarter turn half way through
- Turn pork chop over and repeat
- Pork chop should read 145 degrees internally with a digital cooking thermometer
- Meanwhile, stir together peach preserves, apple cider vinegar, salt and pepper in a small saucepan
- Bring to a boil on the grill or on the stove top and then turn down to let simmer for 5-7 minutes
- During the last minute of cooking the pork chops, glaze both sides of the pork chop using a brush
- Serve pork chops with extra sauce.
Red, White and Blue Cheesecake
INGREDIENTS:
1 10 inch graham cracker pie crust
1 cup frozen or fresh raspberries
1 cup frozen or fresh blueberries
3/4 cup sugar, plus 2 tbsp, divided
2 tbsp water, divided
3 8-oz. Packages of cream cheese, soften
1/4 tsp salt
2 large egg whites
1 large egg
3/4 cup sour cream
2 tbsp all purpose flour
1 tsp lemon juice
2 tsp vanilla extract
DIRECTIONS:
- Combine raspberries and 1 tbsp each sugar and water in a small saucepan
- Turn heat to medium high and bring to a boil
- Stir and mash the raspberries until thickened. This will take 7-8 minutes
- Place mixture in a fine mesh strain over a bowl
- Press mixture through until there is about 3 tbsp of raspberry puree in the bowl
- Discard solids in the strainer
- Repeat the process with blueberries
- Cool both purees completely before using
- Using a mixer, mix together softened cream cheese, salt and ¾ cup sugar on medium speed until smooth
- Add egg whites and egg one at a time to completely incorporate into the mixture
- Add sour cream, all purpose flour, lemon juice and vanilla extract to the mixture
- Mix on low speed for another minute or two
- Pour batter into pie crust
- Drop teaspoon dollops of both puree mixtures on to the top of the cheesecake
- Gently swirl through the dollops with a knife
- Bake for 30-32 minutes
- Cool for at least 4 hours or overnight before slicing
Recipes courtesy of: Leslie Dabney, The Vineyard Mom @thevineyardmomliving on Instagram.