Grilled Pork & Peaches with Sauteed Spinach

Blue cheese, red onions, walnuts & balsamic vinegar = Happy town for me! The topping for the pork chops in this meal was that same flavor profile, therefore I loved this meal. I don't have much luck finding bone in pork chops that are thick but if you can find them they would be much better. The thicker the better so the meat doesn't dry out when you are searing the chops. I made sauteed spinach as a side dish as well which by itself is just as yummy. It's a fast dinner with little to no prep... here's how I prepared it. We don't have a grill, but we used our handy dandy cast iron grill pan - the only downer to using this trusty tool is the entire kitchen gets smokey. Oh well, it was a tasty meal so it's a sacrifice we will make from time to time.

Grilled Pork & Peaches

Serves 2

Grilled Pork & Peaches

ingredients

• 2 thick cut bone in pork chops

• EVOO

• 2 firm peaches

• 2 tbsp walnuts, toasted

• 1/2 small red onion, thinly sliced

• 1/4 cup crumbled blue cheese

• 1 Tbsp balsamic vinegar

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat a grill or grill pan to hot. Brush the pork with EVOO and season to taste with S&P. Grill each side 4-5 minutes. You should end up with lightly pink centers and outside should be charred, but not burnt.

2. Brush the peach halves with EVOO and grill cut side down for 5 minutes until soft. Remove, slice and toss with the nuts, onion, blue cheese and vinegar. Season to taste with S&P - make sure you taste before adding salt (the cheese is already pretty salty). Top each chop with half of the peach mixture and serve.

Sauteed Spinach

Serves 2

Sauteed Spinach

ingredients

• 1/2 Tbsp EVOO

• 1 clove garlic, thinly sliced

• 1/2 tsp red pepper flakes

• 3/4 lb baby spinach

• Juice of 1/2 lemon

• Kosher Salt & Freshly Cracked Black Pepper

directions

1.Heat oil in a large skillet over medium heat. Cook the garlic and pepper flakes for 1 minutes, stirring constantly. Stir in the spinach and cook until the spinach fully wilts, 5 minutes or so. Drain any water that accumulates in the pan. Add the lemon juice and season with S&P.

Enjoy!

This recipe was adapted from Cook This Not That, Kitchen Survival Guide.