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Magnolia Table with Joanna Gaines: Season 6, Episode 1


Peaches and Pork Chops

A few years ago, we planted peach trees at the farm. It’s been a practice in patience for me, letting them work their magic over time and imagining the day we’d finally get to harvest—and eventually can the peaches to make homemade jam. Last summer we finally had our first batch of peaches and I’m excited to be pulling the canned ones off the shelf for an episode full of peaches!

For the main course, I’m making Seared Pork Chops with Peach Chutney, which has a nice kick thanks to a hint of chipotle. As a savory complement, I’m adding my creamy, cheesy Brussels Sprouts Gratin topped with a panko breadcrumb mix that’s been broiled to perfection. Biscuits are welcome any time of day in our house, but I Iove to serve this mini version at dinner with a side of honey-sweetened chutney. And to really give peaches the spotlight, I’m whipping up single-serve Peach Trifle cups with Spiced Whipped Cream for dessert. These layers make for a sweet, tangy, crunchy, and creamy bite all in one.

I hope you enjoy this peach-inspired menu!

French Pork Chop with Peach Chutney and Microgreens

simple seared pork chops served with a savory, chipotle peach chutney

Brussels Sprouts Gratin

a cheesy and creamy brussels sprouts mixture baked with panko breadcrumbs and topped with cheese

Mini Layered Biscuits

layers of flaky, buttery dough cut into mini biscuits and baked to perfection, then served with peach and honey chutney

Peach Trifle with Spiced Whipped Cream

a bright, layered dessert with graham cracker crumble, cream cheese filling, chopped peaches, homemade spiced whipped cream, and topped with fresh mint

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