You lose some, you win some...

A few of you have noticed my picture and winning recipe in April's Better Homes and Gardens. Thank you so much for your kind comments. The honest to goodness truth is that I lose far more recipe contests than I win. I'm always very honored to be a finalist, a runner up, a red ribbon girl, an also ran. There's some stiff and impressive competition out there. But once in a while, I take home the prize. And that makes me smile and blush for a minute or two. I think you'll really love this recipe. It's cheap and easy, and it's just about time to fire up your grills, anyway. If you're looking for something a little non-traditional for Easter, this would be grand, although I'd leave out the grilled peaches until they're in season.

I also did a little Q and A about cooking with Better Homes and Gardens. If you're interested, follow this link.
Vanilla Peach Pork Chops with Green Onion Slaw
Estimated Cost: $10.00 for four servings
4 nonenhanced boneless pork loin chops, cut 3/4 to 1 inch thick (about 1 lb.)
1 cup water
1 Tbsp. kosher salt
1 Tbsp. sugar
2 tsp. vanilla
Green Onion Slaw
2 cups shredded red cabbage
1 cup thin, bite-size strips green onion
1/2 cup golden raisins
1/3 cup snipped fresh cilantro
1 fresh jalapeño pepper, seeded and finely chopped*
1/4 cup lime juice
3 Tbsp. olive oil
2 Tbsp. honey
2 Tbsp. packed brown sugar
2 large peaches or nectarines, halved and pitted
1 Tbsp. olive oil
2 Tbsp. peach preserves
1 Tbsp. horseradish mustard
1/2 tsp. vanilla
Fresh cilantro sprigs
Directions
1. Place pork chops in large plastic bag set in deep bowl. For bring, in small bowl combine water, salt, sugar, and 2 tsp. vanilla. Stir until salt and sugar are dissolved. Add to chops in bag. Seal bag; turn to coat. Refrigerated 6 to 24 hours.
2. In large bowl combine cabbage, green onion, raisins, snipped cilantro, and jalapeño pepper. In small bowl whisk together lime juice, 3 Tbsp. olive oil, and the honey. Add to cabbage mixture; toss to coat. Cover and chill 30 minutes before serving.
3. Pat brown sugar onto cut sides of peach halves. Drizzle with 1 Tbsp. olive oil. In small bowl combine preserves, mustard, and 1/2 tsp. vanilla. Drain chops, discarding brine. Pat chops dry with paper towels. Spread preserves mixture on both sides of chops.
4. For charcoal grill, grill peaches and chops on rack of an uncovered grill directly over medium coals. Grill peaches 4 to 6 minutes or until lightly browned and just tender, turning once halfway through grilling. Grill chops 7 to 9 minutes or until slightly pink in the center (160 degrees F), turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Add peach halves and chops to grill rack over heat. Cover; grill as above.)
5. Serve chops with slaw and sliced peaches. Garnish with cilantro sprigs. Makes 4 servings.
6. *Hot chile peppers contain volatile oils. Avoid direct contact and wear plastic or rubber gloves. If bare skin touches the chile peppers, wash well with soap and water.

And if you haven't had enough, here's a quick new video from the French's Cook-off last month.

UP NEXT: I finally perfected my pound cake, after dozens of attempts. It is soooo unbelievably yummy. I'm waiting till I have 400 followers to post. (A little incentive to sign up today!) In the meantime, I'm hoping to post some chocolate covered fudge Easter Eggs. I'm so busy I could skip a night's sleep and still be buried, so wish me luck!