My version of a recipe from Diabetic Living.
2 (1/2" thick) bone-in pork chops
1/4 tsp salt
1/2 tsp ground black pepper
dash of garlic powder
2 small peaches, halved and pitted
4 (1/2") slices baguette, optional
3 cups arugula
1 tbsp balsamic glaze
1-oz feta cheese, crumbled
Preheat a grill to medium high.
Season pork chops with salt, pepper, and garlic. Place chops over direct heat on grill, cover and grill, turning once, until done (about 6 to 8 minutes - meat thermometer should read 145 degrees to be done)
Grill peaches, cut side down, rotating once halfway through, until charred (about 3 minutes).
Grill bread slices, if using, until marks form.
When you can handle the peach halves, cut each half into thirds.
Line plates with arugula and top with the peaches and pork chops. Drizzle with balsamic glaze and top with the cheese. Serve with the bread, if using.
Yield: 2 servings
Per serving: Calories 377, Carbs 31 g (3 g fiber, 15 g sugar, mostly natural from peaches), Fat 11g, 5 g sat, 37 g protein
1/4 tsp salt
1/2 tsp ground black pepper
dash of garlic powder
2 small peaches, halved and pitted
4 (1/2") slices baguette, optional
3 cups arugula
1 tbsp balsamic glaze
1-oz feta cheese, crumbled
Preheat a grill to medium high.
Season pork chops with salt, pepper, and garlic. Place chops over direct heat on grill, cover and grill, turning once, until done (about 6 to 8 minutes - meat thermometer should read 145 degrees to be done)
Grill peaches, cut side down, rotating once halfway through, until charred (about 3 minutes).
Grill bread slices, if using, until marks form.
When you can handle the peach halves, cut each half into thirds.
Line plates with arugula and top with the peaches and pork chops. Drizzle with balsamic glaze and top with the cheese. Serve with the bread, if using.
Yield: 2 servings
Per serving: Calories 377, Carbs 31 g (3 g fiber, 15 g sugar, mostly natural from peaches), Fat 11g, 5 g sat, 37 g protein
Eating Well Photo
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