Grilled Pork and Peaches

2     8oz thick cut (1 inch) bone in chops
2     firm peaches or nectarines, halved and pitted
2     Tbsp pine nuts, roasted
1     small red onion thinly sliced
1/2  cup crumbled blue cheese
1     Tbsp balsamic vinegar
olive oil
salt and pepper


Preheat a grill set on high. Brush the pork with olive oil and season with salt and pepper. Grill for 4 to 5 minutes on each side. The outside should be charred ( not burned), but the meat should be light pink in the middle.

While the chops cook, brush the peach halves with oil and add to the grill face-down. Grill for 5 minutes or until soft. Remove, slice, and toss with pine nuts, onion, blue cheese and vinegar. Add salt and pepper to taste. Top each chop with half the salad and serve. Makes 2 servings.

Try eating fresh arugula tossed with olive oil and lemon.


Mens Health Magazine June 2008