Savoring the Last of Summer

Posted on August 27, 2010 by:

Our two children headed back to school on Monday, which always signals that summer is coming to an end.  This weekend our family will savor as much summer-time fun as possible.  With Saturday’s forecast calling for sunshine and 85 degrees, we’ll make one last trip to a nearby water park.  I’ll marinate some Iowa chops, so they’re ready to grill that evening. (See marinade recipe below.)  I’m also looking forward a little “me time” in the kitchen during the early morning hours, so I can make one of my all-time, favorite desserts:  Colorado Peach Pie.

One reason this recipe is one of my favorites is because it’s so delicious.  It’s unlike most peach pies because it has a sour cream filling.  It tastes so creamy and delicious (in my humble opinion).  Another reason I love this recipe is because I can “cheat” on the pie crust.  There’s no need to roll out a pie crust, yet one can savor a flakey crust.

Just thinking about Saturday’s meal is making my mouth water.  Perhaps I need to change my plan …  I could leave work early today and have fresh peach pie for supper tonight!

How does your family savor what’s left of summer?

Lemon Pepper Pork Chops


  • 4 pork chops, cut 1½-inches thick
  • ¼ c. red wine vinegar
  • ¼ c. cooking oil
  • 1 T. Worcestershire sauce
  • 2 tsp. lemon pepper
  • ¼ tsp. garlic power


  1. In a self-sealing plastic bag, combine vinegar, cooking oil, Worcestershire sauce, lemon pepper and garlic powder.
  2. Use a fork to poke holes in the chops.
  3. Next place the chops in the bag, seal and refrigerate them for a minimum of 30 minutes but overnight is even better.
  4. Remove chops from marinade and grill.
  5. Pork chops should be cooked to medium doneness of 160 degrees Fahrenheit.
Categories: Pies, Pork