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
Mosey on over to Facebook and let me know what you think!
Looks amaze!
Looks delish!!
Thanks!
I’ll have to try this peach/meat combination. It always seems to go down so well.
It’s a killer combination – fruit and meat. Enjoy!
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!
I had never heard of it before this recipe! So good. Thanks for the feedback!
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!
Thanks Rae Lynn! I’m jazzed you liked it.
Looks great I love peach with savory, it is a true celebration of summer with those juicy peaches, isn’t it!
Yes – I love summer eats!
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.
Sounds great! Look at you go…mixing it up and all 🙂