Pork With Peaches

Yield: 4 servings
Community Recipe from


  • 4 log(s) pork grill


  1. Grilled Pork and Peaches
  2. 430 calories
  3. 24 g fat (8 g saturated)
  4. 530 mg sodium
  5. 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.
  6. You'll Need:
  7. 4 thick-cut (1"), bone-in pork chops (8 oz each)
  8. Olive oil
  9. Salt and black pepper to taste
  10. 2 firm peaches or nectarines, halved and pitted
  11. 2 Tbsp pine nuts, toasted
  12. 1 small red onion, thinly sliced
  13. 1/2 cup crumbled blue cheese
  14. 1 Tbsp balsamic vinegar
  15. How to Make It:
  16. * 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.
  17. * 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.
  18. Makes 2 servings / Cost per serving: $7.71
  19. Click here for all of today's nutrition, health
March 2013

This recipe is a personal recipe added by Kennebeck and has not been tested or endorsed by MyRecipes.

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