Best Grilled Pork Chops With Peaches And Pole Beans Recipes

GRILLED PORK CHOPS WITH PEACHES

Grilled Pork Chops With Peaches image

I think I got this recipe from an old newspaper. You can use fresh or canned peaches. Also, you can substitute another lettuce like Romaine or Endive for the Radicchio which I think is kind of expensive.

Provided by threeovens

Categories Pork

Time 30m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon balsamic vinegar
7 tablespoons olive oil
1 small shallot, minced
4 pork loin chops, bone-in (about 1 inch thick)
2 small peaches, halved & pitted
2 small radicchio, cut into quarters
salt & pepper

Steps:

Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
Caramelize peaches three to four minutes on each side. Remove.
Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.

Nutrition Facts : Calories 482.9, Fat 43.6, SaturatedFat 10.7, Cholesterol 68.8, Sodium 56.9, Carbohydrate 4.4, Fiber 0.6, Sugar 3.3, Protein 18.4

GRILLED PORK CHOPS WITH PEACHES AND POLE BEANS

Grilled Pork Chops with Peaches and Pole Beans image

Provided by Jeff Cerciello

Categories Bean Pork Fourth of July High Fiber Father's Day Backyard BBQ Dinner Peach Pork Chop Grill Grill/Barbecue Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup olive oil plus more for drizzling
1/2 cup vegetable oil
3 tablespoons chopped fresh marjoram, divided
2 tablespoons Dijon mustard
2 tablespoons minced garlic
1/4 cup white wine vinegar
Freshly cracked black pepper
4 1 1/2"-thick bone-in pork chops (about 1 pound each)
4 teaspoon kosher salt plus more
8 cups (1 1/4 pounds) pole beans (such as Romano, haricots verts, yellow wax, or green beans), trimmed
1/2 cup thinly sliced shallot rings
3-4 semi-ripe peaches, halved, pitted

Steps:

Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.