“I found this recipe in a book called Cook this not That. It is supposed to be a low fat, lower cost option than going to Macaroni Grill and ordering their pork chops. Posting to try later.”

Ingredients Nutrition

  • 4 pork chops, thick cut about 8 oz. each
  • salt, to taste
  • pepper, to taste
  • 2 peaches, firm, halved and pitted
  • 2 tablespoons pine nuts, toasted
  • 1 red onion, small and thinly sliced
  • 12 cup blue cheese, crumbled
  • 1 tablespoon balsamic vinegar


  1. Heat the grill to hot.
  2. Brush the pork with olive oil and season with salt and pepper.
  3. Grill for 4-5 minutes on each side.
  4. The outside should be charred (not burned), and the meat should be light pink in the middle.
  5. While the chops cook, brush the peaches with oil and add them to the grill, cut side down. Grill for 5 minutes until soft.
  6. Remove, slice and toss with pine nuts, onions, blue cheese and vinegar; season with salt and pepper.
  7. Place a quarter of the peach mixture on top of each chop and serve immediately.

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