Peaches and Pork Chops

For lunch today, something new.  This is again from the Belly-Off Diet.  All around a nice summer time meal.  You better like onions though.  We decided to cook the onions for a bit because I still struggle a bit with raw onions, but it was a nice mix of the onions, peaches, and cheese.  The recipe called for blue cheese, but we used feta cheese.  I think the blue cheese would be the way to go to counter balance the sweet peaches.  Give this a try, it was pretty good.  Would do again.

Ingredients

• 2 bone-in pork chops (8 ounces each), 1" thick
• olive oil
• Salt and pepper
• 2 firm peaches or nectarines, halved and pitted
• 2 tablespoons pine nuts, toasted
• 1 small red onion, thinly sliced
• 1/2 cup crumbled blue cheese
• 1 tablespoon balsamic vinegar

Directions

1.

Preheat a grill on high. Brush the pork with olive oil and season with salt and pepper. Grill for 4 to 5 minutes on each side.

2.

While the chops cook, brush the peach halves with oil and add to the grill, facedown. Grill for 5 minutes or until soft. Remove, slice, and toss with the pine nuts, onion, blue cheese, and vinegar. Add salt and pepper to taste. Top each chop with half the peach mixture and serve.

Serving Suggestions

Eat with fresh arugula tossed with olive oil and lemon.