Porchetta Pork Chops and Gluten-Free Peach Crumble

This was an amazing dinner last night. Here is the NYT recipe. We have had porchetta pork roast. This was the same wonderful flavor but much quicker and easier. A little salty for me but Tom was fine with it. I used our pork and rosemary. Here is Tom’s plate.

And for dessert I adapted a GF Apple Crumble NYT recipe and used our canned peaches instead. We still have lots of peaches left and this year looks promising for peaches too. So I am getting creative. Tom had to make an emergency run for vanilla ice cream. It was really good.

I am sadly giving up my NYT subscription. They are no longer send me the cooking newsletters and customer service is not get back to me.

This entry was posted in NYT Cooking recipe, Recipes- farm. Bookmark the permalink.

1 Response to Porchetta Pork Chops and Gluten-Free Peach Crumble

  1. Jeanne says:

    Well that’s frustrating! I wasn’t able to look at the recipes without first logging into the NYT website, which I don’t want to do! Your recipes sounded so good….

    Like

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