Grilled Pork and Peaches
24 g fat (8 g saturated)
530 mg sodium
Restaurant pork chops are usually Flintstonian in size and skirted with enough fat to keep a bear warm in the winter. The result (as witnessed below with the Romano's chop): 196 percent of your day's saturated fat, plus more sodium than you'd find in 36 cups of salted popcorn. Our dish takes its cue from classic pork chops and applesauce, using grilled fruit and blue cheese to punch up the flavor without skyrocketing the calorie count.
4 thick-cut (1"), bone-in pork chops (8 oz each)
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
How to Make It:
* 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.
* 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.
Makes 2 servings / Cost per serving: $7.71
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