Authored By Shawanda Mason

I need a chart in my kitchen to tell me when certain fruits and veggies are in season. Honestly, I can’t keep up nor can I remember the peak seasons of certain fruits. Once in a while, I find myself aimlessly wandering around the produce section of the grocery store trying to find a fruit that isn’t in season because I’m not knowledgeable of how this works. I’ll never forget a couple of years ago I was wandering around Publix trying to find some cherries for a recipe I had to make only to find out cherries weren’t in season. Needless to say, I had to go back to the drawing board. Before you make this recipe or any recipe where the major ingredient is a fruit, make sure it’s in season. Today’s peach mustard sauce is tangy, sweet and has a lot of flavor. You can pair it with whatever you like but I found it went really well with pork chops. My husband almost fell out of his chair when I said I was going to make pork chops. Pork chops aren’t my go-to meat at home and I’ve never made them for him. I still have some learning to do when it comes to cooking pork chops but having a yummy sauce to accompany it can divert attention in case you’ve overcooked it. I will say this: I’m a textures person. A lot of the foods I don’t eat don't have anything to do with its flavor but more so with its texture (I’m looking at you avocado). This peach mustard sauce has a weird texture but again, slather it over a pork chop and you’ll forget all about it. Ingredients

2 large ripe peaches, peeled, cut into small pieces
¼ cup ketchup
3 tbsp. Dijon mustard
1 tsp. light brown sugar, plus more if needed
½ tsp. black pepper
½ tsp. kosher salt, plus more to taste

Purée peaches, ketchup, mustard, brown sugar, pepper, and salt in a blender or food processor until mixture is smooth. Taste sauce and season with more salt or brown sugar if needed. Serve alongside pork chops or you favorite meat of choice. Shawanda Mason is the creator and blogger of Eat. Drink. Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at eatdrinkfrolic@gmail.com or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.