Eric made this meal. Clara was especially exhausted the evening we had this and ended up asleep on the couch, on me, sometime around 6:00. She dropped her nap before her third birthday, and most days she’s fine, but waking up with the summer sun each morning and playing hard all day takes sometimes takes its toll.
I can’t remember the last time, before the most recent last time, Clara fell asleep on me. Maybe it was because we’d had a busy vacation at the beach or maybe because she had gotten up too early too many days in a row. I don’t really know, honestly. What I do know is that it felt like forever since it happened, and as I lay there stroking her long hair and listening to her steady breathing, I tried to soak in that quiet moment. The thing with children is that you never know when might be the last time they do something. One day she’s saying things incorrectly (but oh so adorably), and then all of a sudden she’s saying them the right way and I can’t remember when she last said them differently. I’m holding on to her “zuh-zert” for dessert as long as I can. I guess that’s parenthood for you.
I had been waiting for peach season to come back around so that we could make this meal again. We first made it this time last year, and it was a summer staple for us. When I spotted pork chops on sale, I knew immediately that we were making this recipe again. The pork chops are brined for prime flavor and juiciness. The blueberry peach salsa is cool and fruity and vibrant atop the grilled pork. It’s seriously the epitome of a perfect summer meal.
I started the brining process that morning, and Eric did everything else. I’m frequently glad that he can hold his own in the kitchen, but I was especially grateful that night because it meant I got to hold my girl, not the cuddly little baby she once was but a child with her long legs draped over mine, while she slept.