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This recipe was the winning entry in the 2016 Georgia 4-H Pantry Pride recipe competition. It was submitted by Decatur County 4-H’er Savannah Padgett. The purpose of the Pantry Pride contest was to help promote easy to make recipes from items that are readily available at your local Food Bank.



Pork Chops


4 boneless pork chops, trimmed and cut into one-inch pieces

1/2 tablespoon barbeque seasoning



Peach Salsa


2 15-ounce cans of peaches in syrup, drained & chopped (juice reserved)

1 15-ounce can diced tomatoes, drained

1/2 cup of diced onion

1 small jalapeno seeded and minced

1/4 teaspoon chili powder

Dash of salt

Juice of one lime



Vegetable Rice


1 15-ounce can green beans, drained and cut into smaller pieces

1/2 cup of diced carrots

1/2 cup diced onion

3 cloves of garlic minced

2 tablespoons Olive oil

1 cup of white rice

2 cups of water

1 teaspoon salt



First, prepare the peach salsa...


Place all salsa ingredients in bowl & mix well. Add a little reserved peach juice if needed. Taste and add a little more salt and chili powder if needed. Set aside.


Next, start the rice...


In a large pot or rice cooker add olive oil, onion, garlic, carrots and green beans. Cook and stir occasionally for 2 to 3 minutes. Add water, rice, salt and simmer until water has been absorbed and rice is tender. Let rest and fluff with fork.


While the rice is simmering, prepare the pork...


Place pork chop pieces in plastic bag and add seasoning and shake to coat. Add olive to pan and heat over medium heat, add meat and cook until done (about 2 minutes on each side).


When pork and rice are done...


Plate the rice, add pork chop pieces, and top with peach salsa.



Serves 4




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