pork and peaches
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.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 272 | ||
Calories from Fat: 176 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 25.3mg | 8 % | |
Sodium 485.3mg | 17 % | |
Potassium 373.9mg | 10 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 13.9g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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