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