Type what you have

Ingredients

• ✓ yellow peach
• lemon
• cilantro
• cayenne pepper
• white sugar

Instructions

1. 1 Toss cubed peaches and lemon juice in a bowl. Sprinkle with cilantro, cayenne, and sugar. Mix to combine.

By mimichette

Ingredients

• ✓ yellow peach
• tomato
• sweet onion
• cider vinegar
• white sugar
• raisin
• lime
• ginger
• salt
• cinnamon
• red pepper

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ yellow peach
• bacon
• onion
• poblano pepper
• saltine cracker
• thyme
• black pepper
• salt
• cayenne pepper
• chicken broth
• pork chop
• salt
• olive oil
• chicken broth
• balsamic vinegar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.
2. 2 Cook bacon in a nonstick skillet over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper; cook until onion turns translucent, 5 to 6 minutes. Add peach; cook until tender and starting to render some juice. Transfer to a bowl.
3. 3 Stir saltines, thyme, black pepper, ¼ teaspoon salt, and cayenne pepper into peach mixture; add 2 tablespoons chicken broth to moisten as needed. Refrigerate until ready to use.
4. 4 Lay pork chops flat onto your work surface. Cut a pocket in center of each pork chop, starting with a small incision on fat side of chops, exactly halfway down, using the tip of a knife to cut as close to the edges as possible without poking through. Try to make pocket incisions at least 2 inches wide.
5. 5 Fill pockets with peach stuffing, packing and pressing in firmly; season both sides chops with salt.
6. 6 Heat olive oil in an oven-safe skillet over high heat. Add chops; sear until browned on one side, about 3 minutes. Carefully flip chops and transfer skillet to the oven.
7. 7 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
8. 8 Transfer chops to a plate; cover loosely with aluminum foil.
9. 9 Return the skillet to the stovetop; place a towel over the hot handle. Add ¼ cup chicken broth and balsamic vinegar; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Off heat, stir in butter. Taste; adjust seasoning if desired. Serve sauce over pork chops.

By John Mitzewich