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Ingredients

Directions

  • Stir peaches with pecans, lemon juice, 1 tbsp EVOO and 1/4 tsp salt. Set aside.

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  • Brush pork chops all over with 2 tbsp EVOO and sprinkle with 1 tsp salt and a few grinds of black pepper. Grill over med-high until temp reaches 140°, 6 to 7 min per side, depending on thickness. Let meat rest 5 min.

  • Stir basil into peach mixture and divide evenly among chops.

Nutrition Facts

519 calories; 34 g total fat; 814 mg sodium. 13 g carbohydrates; 32 g protein;

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