Grilled Pork Chops With Peach And Red Onion Relish Food

GRILLED PORK CHOPS WITH PEACH RELISH AND HERB RICE

Steps:

• Cook rice according to package instructions. Fluff rice with a fork and add parsley; toss to combine. Rinse onion under cool water. Drain, blot dry, and transfer to a medium bowl. Add peaches, sugar, lemon juice, and red-pepper flakes; season with salt and pepper. Let stand 15 minutes.
• Meanwhile, heat a grill to medium-high. Clean and lightly oil hot grill. Season pork chops with salt and pepper. Grill until browned and cooked through, 10 to 12 minutes, flipping once. Serve chops with peach relish and rice.

PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS

Steps:

• In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
• Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

GRILLED PORK CHOPS WITH PEACHES (WW)

Steps:

• Spray the grill racks with Pam and preheat grill to medium high.
• Prepare herb rub by mixing together first 6 ingredients (orange zest - pepper) in a small cup or bowl until mixture forms a paste. Rub pork chops with mixture.
• Place chops on grill and grill until pork chops are done (160-degrees F if using a meat thermometer) about 5-10 minutes per side depending on the thickness of your chops and desired doneness. Transfer to a platter and keep warm.
• Meanwhile spray the cut sides of the peaches (or nectarines - see note in description) with Pam. Place cut side down on grill, turning until tender and marked with grill lines (4-5 minutes per side -- I put my peach halves on the grill while the pork chops were cooking (after I turned the chops over) so everything was done at the same time.).