- 1 tablespoon chopped fresh thyme
- 3 1/2 teaspoons extra-virgin olive oil, divided
- 2 teaspoons minced garlic
- 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 ripe nectarines
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 4 teaspoons mascarpone cheese
- Bacon-Herb Salad
- calories 330
- fat 17.3 g
- satfat 5.5 g
- monofat 6.1 g
- polyfat 1.5 g
- protein 33.4 g
- carbohydrate 9.7 g
- fiber 1.5 g
- cholesterol 111 mg
- iron 1.4 mg
- sodium 192 mg
- calcium 52 mg
How to Make It
Preheat grill to medium-high heat.
Combine thyme, 1 tablespoon oil, and garlic in a small bowl. Rub oil mixture evenly over pork chops; sprinkle with salt and black pepper. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 10 minutes.
While pork stands, cut nectarines in half; discard pits. Combine sugar, remaining 1/2 teaspoon oil, cumin, and red pepper in a small bowl. Sprinkle sugar mixture evenly over cut sides of nectarines. Place nectarines on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cut nectarines into wedges; top evenly with mascarpone cheese. Serve with pork.
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