Toasting and grinding your own spices for a flavorful rub is the quickest, easiest way to build surefire flavor in this easy pork chop recipe. Serve with a simple tossed salad and some roasted sweet potatoes to round out the meal.
8 firm ripe apricots or 4 nectarines, halved and pitted
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
Preheat grill to medium-high.
Toast coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and stir in oil, brown sugar, salt and pepper. Coat both sides of pork chops with the mixture.
Oil the grill rack. Grill the pork chops until an instant-read thermometer inserted into the thickest part without touching bone registers 145°F, 2 to 3 minutes per side. Grill apricots (or nectarines) on the coolest part of the grill, turning occasionally, until tender, about 4 minutes total. Transfer the pork chops and fruit to a serving dish and let rest for 5 minutes. Serve topped with feta and mint.
272 calories;13 g fat(4 g sat); 2 g fiber; 13 g carbohydrates; 27 g protein; 12 mcg folate; 83 mg cholesterol; 10 g sugars; 3 g added sugars; 1,506 IU vitamin A; 8 mg vitamin C; 104 mg calcium; 2 mg iron; 576 mg sodium; 555 mg potassium
Used thick pork loin chops. Substituted red wine for vinegar. Used black truffle olive oil. Exceptionally tasty. Licked the plate when we were done. Made with Eating Well Roasted Beets with Caraway & Creme Faiche.