Bone-In Pork Chops with Grilled Peaches & Arugula

This ad will not print with your recipe

Print Options

Font Size
Include:
Bone-In Pork Chops with Grilled Peaches & Arugula
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
total:
20 mins
active:
20 mins
Servings:
2
Bone-In Pork Chops with Grilled Peaches & Arugula

Ingredients

Directions

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

    Advertisement

  • 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.

Tips

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

Serving Size:
1 chop, 2 1/3 cups salad and 1 slice bread
Per Serving:
377 calories; protein 37g; carbohydrates 31g; dietary fiber 3g; sugars 15g; fat 11g; saturated fat 5g; cholesterol 87mg; sodium 562mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/17/2022
This ad will not print with your recipe
Ads will not print with your recipe Advertisement