Pork and Peaches

30 May

Pork and Peaches was not something I would have ever thought of putting together. The red onions and the blue cheese did an amazing job counterbalancing the sweetness from the peaches. The blue cheese was a bit much about halfway through the dinner. I think next time i make this I will definitely cut back what the recipe calls for. If you are making this dish for two people, like me, then you will probably have a ton of left over topping. Try planning for burgers or steaks the next night because the topping is great on beef too! Once again another pleasant surprise with this recipe 🙂

Recipe from Men’s Health Magazine

** Once again, I didn’t have pine nuts

Grilled Pork and Peaches

2 8-oz thick-cut (1-inch), bone-in pork chops
2 firm peaches or nectarines, halved and pitted
2 Tbsp pine nuts, toasted
1 small red onion, thinly sliced
½ cup crumbled blue cheese
Olive oil
Salt and pepper
1 Tbsp balsamic vinegar

1. Preheat a grill set on high. Brush the pork with olive oil and season with salt and pepper.

2. Grill for 4 to 5 minutes on each side. The outside should be charred (not burned), but the meat should be light pink in the middle.

3. While the chops cook, brush the peach halves with oil and add to the grill face-down.

4. Grill for 5 minutes or until soft. Remove, slice and toss with the pine nuts, onion, blue cheese and vinegar. Add salt and pepper to taste.

5. Top each chop with half the salad and serve. Makes 2 servings

Per serving 430 calories, 38 g protein, 16 g carbs, 24 g fat (9g saturated), 2 g fiber, 530 mg sodium

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