Grilled Pork Chops and Peaches
This Grilled Pork Chops and Peaches is naturally gluten-free and paleo, and absolutely packed with flavor!
Servings: 4 people
Ingredients
- 4 bone in pork chops
- 1/4 teaspoon of sea salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon ground chili powder
- Pork Chops and Peaches:
- 4 peaches {halved and pitted}
Vinaigrette:
- 1 tablespoon garlic clove minced {1 large clove}
- 3 tablespoons Minced Shallot {1/2 large shallot}
- 1/4 cup Balsamic Vinegar
- 1/3 cup Extra-Virgin Olive Oil
- 1 organic orange 1 teaspoon zested and juiced
Topping:
- 1/4 cup Fresh Cilantro chopped
Instructions
Pork Chops and Peaches:
- Remove the pork from the refrigerator at least 30 minutes before cooking. Season pork chops evenly on both sides with salt, pepper, and chili powder. Set aside.
- Preheat grill to medium high heat.
- Grill pork for 5 minutes, flip and cook additional 5 minutes. Turn heat to low under pork chops, leaving the other side hot. Cook pork an additional 15 minutes or until it reaches an internal temperature of 145°.
- Remove and let rest for 10 minutes before serving.
- While pork is resting Grill cut peaches over high heat until charred and tender, about 2 minutes per side. Remove and place grilled peaches in vinaigrette, tossing to coat.
- Remove peaches and slice, place peaches on top of pork, with a generous drizzle of vinaigrette.
- Garnish with cilantro and serve additional vinaigrette on the side.
Vinaigrette:
- In a medium bowl whisk together all ingredients.
Notes
Store leftover Grilled Pork Chops and Peaches in the refrigerator for 3 to 4 days. The best way to reheat them is in a 350ºF oven; place them in a pan with a few tablespoons of water or broth, cover, and bake for 10 to 15 minutes, or until they’re heated through.