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.

Source: Diabetic Living Magazine, Fall 2018


Recipe Summary test

20 mins
20 mins


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

1 chop, 2 1/3 cups salad and 1 slice bread
377 calories; protein 37g; carbohydrates 31g; dietary fiber 3g; sugars 15g; fat 11g; saturated fat 5g; cholesterol 87mg; sodium 562mg.