Pork Chops with Chipotle Peach Sauce and Quinoa Stuffed Poblano Peppers

Rub for the pork chops:
Cumin
Coriander
Brown Sugar
Salt
Pepper

Grind spices and blend.

Chipotle Peach Sauce:
Peach, peeled and chopped
Chipotle puree and pepper
EVOO

Cook over medium low heat until the peach has softened. Puree.

For the pork chops, rub generously with spice mixture. Heat EVOO in a pan and pan sear both sides of the pork chops until golden brown. Stick pan in 350 degree oven until the pork has reached about 140 degrees. Let sit for 5-10 minutes before serving with the peach chipotle sauce.


For the Quinoa Stuffed Poblano Peppers:

Quinoa cooked in vegetable broth according to package directions
Zucchini, finely diced
Onion
Garlic
Poblano Peppers, roasted, peeled and slit open
Cilantro, for garnish
Lime wedges, for garnish

Cook zucchini, onion, and garlic in a pan over medium heat until tender. Add in quinoa. Season to taste. Divide quinoa mixture between roasted peppers. Garnish with lime and cilantro.