Grilled Pork Chops with Peaches: Sweet and Savoury

Restaurant pork chops are typically of Flintstonian proportions, with a fat skirt that could keep a bear warm throughout the winter.  

However, by choosing a thinner cut, pork chops can become a healthier dinner.   

Our recipe is inspired by the traditional pork chops and applesauce, but instead of adding a tonne of calories, we add flavour with grilled fruit and blue cheese.  

Making your own instead of getting one from a restaurant will save you about a thousand calories, without sacrificing flavour.  

Ingredients

4 thick-cut (1"), bone-in pork chops (8 oz each); Prepackaged pork chops are too thin and dry out rapidly. Make the butcher cut them thick and on the bone to add moisture and flavour when cooking. Olive oil  

Ingredients

Salt and black pepper to taste Split and pit 2 firm peaches or nectarines 2 Tbsp roasted pine nuts 1 thinly-sliced tiny red onion 1/2 cup crumbled blue cheese 1 Tbsp balsamic  

HOW TO MAKE IT

Get a grill going. Rub olive oil and salt and pepper on pork. Grill each side for 4–5 minutes. While the surface is blackened, the meat should be pale pink within.  

HOW TO MAKE IT

Brush the peach halves with oil and grill them cut side down while the chops cook. Grill 5 minutes till soft. Remove, slice, and mix with pine nuts, onion, blue cheese, vinegar, salt, and pepper. Top each chop with half the peach mixture and serve.  

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