2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
1 medium tomato, quartered and seeded
2 tablespoons cider vinegar
1 tablespoon canola oil
1/2 cup chopped onion
2 teaspoons finely chopped fresh ginger
2 tablespoons honey
1/4 teaspoon freshly ground pepper, plus more to taste
Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
Puree peaches, tomato and vinegar in a food processor until smooth.
About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
Preheat grill to medium.
Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.
Per serving: 291 calories
Spice up your cabbage and lightly cook this healthy coleslaw recipe to take some of the bite out. This is a great way to get a very nutritious vegetable into your diet a bit more softly. Walnuts bring protein and omega-3 fats for a more substantial meal. The apples bring a sweet taste to help make this a great addition to your healthy vegan recipes.
½ head of green or purple cabbage, shredded
2 large carrots, grated
1 avocado, mashed
1 tsp stone ground mustard
1 Tbsp apple cider vinegar
1 tsp sea salt, or to taste
3 Tbsp water, more or less to creamy consistency
Fresh parsley, optional, for garnish
1.Shred and grate cabbage and carrots by hand or in a food processor, and toss together in a large bowl.
2.Mix together the dressing by mashing the avocado and whisking in the rest of the ingredients (aside from parsley) to the consistency of your liking. You can also do this in a blender for a smoother texture.
3.Toss the dressing into the cabbage & carrots, arrange on the plate and garnish with a sprig of fresh parsley.