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grilled chops with peach and red onion relish.

A few thoughts:

1.  Why have I been such a pork snob all my life?  That’s over 3 decades of snubbing my nose at bacon, prosciutto, carnitas and grilled chops.  What a shame.

2.  Fruit salsas are rad.

3.  Why is my son still reciting the abc’s to himself when I tucked him in 45 minutes ago?  Doesn’t he know I’m off the clock?

4.  When is 30 Rock’s new season starting and why can’t it be tonight?

5.  The fact that this dish has 322 calories per serving and 43 grams of protein pushes it to totally awesome status.

Enjoy this summer dish that’s light on calories and fat, and packed with protein and flavor!

Grilled Chops with Peach and Red Onion Relish

(serves 4 – adapted slightly from Everyday Food Light)

What You’ll Need:

For the Pork Chops:

Olive oil, for grilling

4 pork chops (8-10 ounces each)

salt and pepper

For the Peach and Red Onion Relish:

1/4 red onion, thinly sliced

2 ripe peaches, quartered and thinly sliced

1 tablespoon honey

1 tablespoon fresh lemon juice

1/8 teaspoon cayenne pepper

salt and pepper

Instructions:

For the chops:

Heat grill to medium high.  Lightly oil the grates.  Season pork chops with salt and pepper.  Grill, turning once, until cooked through (about 10-12 minutes).

For the relish:

In a small bowl of ice water, soak the onion for 10 minutes.  Drain, pat dry and return to the bowl.  Add peaches, honey, lemon juice and cayenne.  Season with salt and pepper.  Let stand 15 minutes before serving (relish can be refrigerated covered for up to 1 day.  Bring to room temperature before serving).

TOTAL:  $7.55 or $1.89 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

322 calories per serving

11.5 grams of fat

10 carbs

43 grams of protein

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13 Comments Post a comment
  1. Looks amaze!

    June 22, 2012
  2. Looks delish!!

    June 22, 2012
  3. I’ll have to try this peach/meat combination. It always seems to go down so well.

    June 22, 2012
    • It’s a killer combination – fruit and meat. Enjoy!

      June 23, 2012
  4. I just discovered the “magic” of soaking red onions in ice water for a few minutes. It takes away the “bite” and makes them almost sweet.

    I’m looking forward to getting my hands on local peaches in the next month. This recipe will be on the top of my list!

    June 22, 2012
    • I had never heard of it before this recipe! So good. Thanks for the feedback!

      June 23, 2012
  5. Just made this for dinner. I never buy pork because I never know what to do with it besides the traditional pork roast. It was SO good! This will be a repeat as long as peaches are in season!

    June 23, 2012
    • Thanks Rae Lynn! I’m jazzed you liked it.

      June 23, 2012
  6. Looks great I love peach with savory, it is a true celebration of summer with those juicy peaches, isn’t it!

    June 26, 2012
    • Yes – I love summer eats!

      June 26, 2012
  7. I have pan fried pork loins in a Le Crueset skillet, used lime juice (no lemon juice in the house ?!?!?!) and all spice…out of cayenne. Used a bit of the juice to glazed the pork. Served with rice noodles and seaweed. Yummy. Thanks for the inspiration.

    July 21, 2012
    • Sounds great! Look at you go…mixing it up and all 🙂

      July 22, 2012

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