This easy grilling recipe sears both the pork and the peaches on the grill. When peaches are not in season, you can make this recipe with pears or apples instead.

Jamie Gates
Source: Diabetic Living Magazine, Fall 2018


Ingredient Checklist


Instructions Checklist
  • Preheat a gas or charcoal grill to medium-high.

  • Season pork chops with salt and pepper. Oil the grill rack (see Tip). Place the chops on the rack directly over the heat; cover and grill, turning once, until done (145 degrees F), 6 to 8 minutes. Grill peaches, cut-sides down, rotating once halfway through, until charred, about 3 minutes. Grill bread slices until char marks form, 1 to 2 minutes.

  • When the peach halves are cool enough to handle, slice them into thirds. Serve the chops and peaches over arugula. Drizzle with balsamic glaze and top with goat cheese (or feta) and, if desired, additional pepper. Serve with the grilled bread.


Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

377 calories; protein 37g 74% DV; carbohydrates 31g 10% DV; exchange other carbs 2; dietary fiber 3g 12% DV; sugars 15g; fat 11g 17% DV; saturated fat 5g 25% DV; cholesterol 87mg 29% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 562mg 23% DV.