Wednesday, July 31, 2013

Weeknight Dinner: Grilled Pork Chops and Peaches

I had an interesting conversation with a friend the other day in which she said she loved reading the blog because she liked looking at dishes she "could never make." Bless her heart because I know she meant it as a compliment and I appreciate every eyeball on this little 'ole blog, but part of me died a little when I heard that.

It's my greatest pleasure to hear about when people make one of my dishes and enjoy it. Window shopping is fun, but what's the point if you guys don't feel like you can make this stuff? Food blogger reality check.

Spending an extended period of time on a Sunday afternoon cooking something challenging is about my favorite thing in the world (plus wine, of course). But let's get real... there's not always the time and many of you are trying to keep tiny people alive day in and out (mad props, seriously). Not to mention, I'd be 20lbs heavier if we ate tagine and risotto every night.

With all this said, I'm going to start sharing more of the stuff we eat during the week. Like the stuff I throw together whilst complaining to the Husband about endless meetings or figuring out when the dog goes to the groomer. We still eat well during the week, but it's always a lot less composed. Think of these posts more as idea-starters than tried-and-true recipes. I'll try my best to inspire, because there ARE simple and healthy foods that can be prepared quickly.

As a caveat to this whole rant, I am blessed to have incredible lady friends that I've known most of my life. They put up with my endless shenanigans and constantly inspire me (sometimes unintentionally). #TheLuckiest

So let's get real with a Monday night dinner...

The pork chops were huge, so the Husband and I split one and saved the rest for leftovers. Hello, lunch. I also decided halfway through that this would be awesome with a spinach salad, so try that for yo'self!

Grilled Pork Chops and Peaches
4 bone-in pork chops, about 1 1/2 inches thick
4 peaches, halved and pitted
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried mustard
Dijon or whole grain mustard for garnish

Preheat grill. Rub down both sides of chops with olive oil, salt, pepper and mustard. Grill over medium-direct heat for about 5-6 minutes per side, until internal temperature reaches 145 degrees. Grill peaches for about 3 minutes per side.

Allow meat to rest for 5 minutes before slicing. Serve with grilled peaches and a dollop of good-quality dijon or grainy mustard. Would also be tasty atop baby spinach. Enjoy!


  1. I made this tonight and it was really good! Thank you!

  2. Tom and I have made a few of your recipes :) The braised beef and kale was a huge hit with my aunt and cousin, but my favorites are the potatoes with greek yogurt and your turkey meatloaf. Everything always looks fancy, but it's definitely stuff we can make at home!


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