Grilled Pork and Peaches
by Tnagengast
mmmmm
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 4 thick cut, bone-in pork chops
- olive oil
- salt and black pepper to taste
- 2 firm peaches or nectarines ; halved and pitted
- 2 tbsp pine nuts ; toasted
- 1 small red onion ; thinly sliced
- 1/2 cup crumbled blue cheese
- 1 tbsp balsamic vinegar
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (89g) | ||
| Recipe Makes: 5 Servings | ||
|
|
||
| Calories: 94 | ||
| 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 % | |
|
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: 94
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.