Not only is this a delicious dish, it’s attractive, and definitely suitable for serving to company. It goes well with rice pilaf (made quickly in the rice cooker), or even a packaged rice or noodle mix, and a pre-packaged salad. The key is remembering to put the chops in a bag to marinate in the morning or the night before so that they are ready to grill at dinner time.
Although fresh peaches are often available year-round, locally grown are best, and this recipe uses them to advantage. No matter how little time there is to cook, this quick and easy meal will become one of the most-often requested favorites.
2 pounds boneless pork chops, (about 4 1" thick chops)
1/2 cup raspberry vinaigrette, or substitute cranberry or other vinaigrette
4 medium peaches
- Place the pork chops in a Ziploc-type bag, pour the vinaigrette over, seal the bag, and refrigerate at least 4 hours or up to two days.
- Preheat the gas grill to high.
- Remove the pork chops from the bag, reserving the marinade.
- Turn one side of the grill off, place the chops on the grill and close the lid.
- Grill 5-7 minutes or until brown on one side.
- Turn the chops. Continue grilling until the chops reach 140° (use an instant read thermometer).
- While the chops are cooking cut the peaches in half and remove the pits; brush with the reserved marinade and place next to the chops, cut side down, on the grill.
- Grill about 3 minutes, turn, and grill the other side about 5 minute or until the peaches are heated through, basting with the marinade once during cooking.
- Transfer the chops to a serving platter, cover loosely with foil to keep warm, and let sit for 10 minutes.
- Serve the peaches alongside the chops.
Amount Per Serving
Calories 429 Calories from Fat 189
Percent Total Calories From: Fat 44% Protein 46% Carb. 10%
Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 7 g
Cholesterol 141 mg
Sodium 144 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 0 g
Protein 50 g
Vitamin A 10% Vitamin C 11% Calcium 0% Iron 10%