Lunch: Dijon Grilled Pork Chops with Tomato-Peach Salad

Recipe by Anna Watson Carl When you've got peaches and tomatoes, who needs lettuce?

This recipe includes fertility superfoods such as:

Honey, Basil

Health and fertility benefits of Dijon Grilled Pork Chops with Tomato-Peach Salad

One tbsp of honey has a glycemic index (GI) of 55. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 (roughly 8-oz.) bone-in pork chops
1/4 c. whole-grain Dijon mustard
1/4 c. plus 2 tbsp. red wine vinegar
2 tbsp. honey
8 tbsp. extra-virgin olive oil, divided
2 large heirloom tomatoes, cut into 1" chunks (about 3 cups)
3 peaches, sliced (about 3 cups)
1/4 c. basil leaves, torn, plus more for garnish
kosher salt
Black pepper

Instructions

Preheat oven to 375 degrees F. Place pork chops in a shallow glass baking dish. In a small bowl, whisk together mustard, red wine vinegar, honey, and 4 tablespoons olive oil. Pour mixture over pork, turning to coat, and let sit 10 minutes.
Place tomatoes, peaches, and basil in a large bowl. In a small bowl, whisk together remaining 2 tablespoons vinegar and remaining 4 tablespoons olive oil. Drizzle mixture over tomato-peach mixture and toss. Season with salt and pepper.
Heat an ovenproof grill pan over medium-high heat. Remove pork chops from marinade and season with salt and pepper. Grill 3 minutes per side, then transfer pan to oven and finish cooking 6 to 8 minutes more or until the internal temperature reads 145 degrees F. Let rest 5 minutes.
Serve pork chops with tomato-peach salad and garnished with basil.

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