WRITTEN ON August 6th, 2009 BY Meredith AND STORED IN Dinner, Pork

What is it with men and pork?  My husband practically waxes poetic on the subject.  Bacon, sausage, pork chops, pork tenderloin, pork roast, pulled pork.  You name it, he loves it.  What I love is that with these boneless chops and a few simple ingredients, you can have dinner on the table in no more than 20 minutes (active time.  You’ll want to allow about 30 minutes for the chops to come to room temp.  Pork chops, particularly when boneless, have a tendency to dry out, so if you take the chill off them a bit, you’ll actually reduce your cooking time, which will also reduce the possibility of serving hockey pucks to the ones you love).  This is one of those recipes that came together in the last minute, based on what I had on hand.  It’s so easy, a cave man could do it. Plus, things just got steamy here on the East Coast after a summer of cool temps and lots of rain, so I’m abandoning the oven for a while.  Try this with a green salad and some crusty bread.  Three ingredients, 20 minutes, and a happy hubby.  Now that’s what I call a win-win.

Pork madness

Pork madness

Grilled Pork Chops with Peaches and Gorgonzola (serves 4)
4 boneless pork chops, about 1/3 lb each
2 large, ripe peaches, peeled, halved and pitted
Salt and pepper to taste
1/3 cup crumbled Gorgonzola cheese
Olive oil
Remove chops from fridge, allow to come to room temp, about 30 minutes. Heat grill to medium-high.  Oil well.  Place halved peaches, cut side down, onto grill.  Grill about 2 minutes per side to soften.  Remove to bowl.  Season chops liberally with salt and pepper.  Grill about 5-6 minutes per side.  Remove to platter.  Slice peaches, arrange on top of chops.  Sprinkle gorgonzola over peaches, drizzle with olive oil.  Enjoy!

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