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

  • 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; 5 g saturated fat; 814 mg sodium. 13 g carbohydrates; 4 g fiber; 8 g sugar; 32 g protein;