Grilled Pork Chops with Peach Salsa and Creamy Corn & Roasted Red Peppers

I like meals that I can prepare ahead.  Not only does this leave more time at the end of the day to do family things but it also cuts down on the amount of dinner dishes.  When we built our house 7 years ago, I told my husband we needed 2 dishwashers in the kitchen.  He laughed at me (seriously, laughed) and told me there was no way we would ever use that many dishes.  Now 7 years and 2 children later, he's not laughing anymore.  Rather, he is standing at the sink doing the remaining dishes that could fit into the dishwasher.  So I guess you could say I got my 2 dishwashers. 

Grilled Pork Chops with Peach Salsa

Serves 4

4 peaches, peeled and halved

2 tablespoons honey

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

4 center-cut pork chops (about 3/4 inch thick

1 avocado, finely chopped

1/3 cup finely chopped sweet onion

2 tablespoons chopped flat-leaf parsley

Salt

1/4 teaspoon sugar

Pepper

Using a food processor, puree 3 peach halves, the honey, olive oil and lemon juice. Transfer to a 9-inch square glass baking dish and add the pork chops, turning to coat. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours.

Preheat a grill to medium-high. Finely chop the remaining peach halves and place in a medium bowl. Stir in the avocado, onion, parsley, 3/4 teaspoon salt and the sugar.

Remove the pork chops from the marinade and season both sides with salt and pepper. Grill, covered, turning once, over indirect heat until just firm to the touch, about 10 minutes. Let rest for 5 minutes before serving with the salsa.

Creamy Corn and Roasted Red Peppers

Serves 8

3 (9-10 ounces each) packages frozen whole kernel corn 

1 (12 ounce) jar roasted red sweet peppers, drained and chopped

2 tablespoons thinly sliced green onion

2 cups skim milk

2 (0.9-1.25 ounces each) envelopes hollandaise sauce mix

In a 3 1/2-quart slow cooker, combine frozen corn, roasted red pepper, and green onion. In a small bowl, whisk milk into sauce mix. Add sauce mixture to cooker; stir to combine (frozen chunks of corn may remain).

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir before serving.