1. Heat a grill to hot. Brush the pork with olive oil and season with salt and pepper. 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.
2. While the chops cook, brush the peach halves with oil and add them to the grill, cut side down. Grill for 5 minutes or until soft. Remove, slice, and toss with the pine nuts, onion, blue cheese, and vinegar; season with salt and pepper. Top each chop with half of the peach mixture and serve.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 56 (60%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 10.1mg||3 %|
|Sodium 1124.6mg||39 %|
|Potassium 137.3mg||4 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.6g|
|Protein 3.9g||6 %|
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Calories per serving: 94
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