Grilled Pork Chops and Peaches #30MinuteMondays

You’re less than 30 minutes away from this healthy paleo meal of spice-rubbed pork chops and grilled peaches served with bitter greens and avocado.

How was your weekend? Whether or not it was a long one, I hope it included lots of time spent doing your favorite things. Mine did: I spent time cooking, baking, swimming, sleeping in, and eating burgers. I couldn’t have asked for much more!

It’s been about two weeks since Ben and I moved to Chattanooga, and I’m so happy to be here. I’ve only had three full days of work so far, so it’s all felt a bit like a giant vacation. We’re staying with my future sister-in-law and her husband and my three future nieces, and they are all so much fun. The girls are eight, six, and three years old, and make me want to have my own children YESTERDAY. They love to help me cook, which is a welcome change since so often I’m alone in the kitchen.

On Friday we made chocolate pudding. I’d made the recipe before (I just substitute tapioca flour for the cornstarch to make it grain-free) and knew it only made 6 servings, but figured we could stretch it to feed 7, 3 of whom are not full grown. Right when the girls and I had finished the pudding and were looking for cute little cups to put it in, Ben announced that his parents and brother would also be joining us for dinner. That raised the total count to 10.

Faced with the fear of not enough dessert, the girls suggested another batch of these brownies (similar recipe here–omit the cinnamon and cayenne and add a handful of chocolate chips for a kid-friendly, double chocolate version). I agreed. After baking the brownies, we spread our meager stash of chocolate pudding on top like frosting, added a layer of whipped cream, and sprinkled some more chocolate chips on top for good measure. The result was something so decadent that the eight year-old, who prides herself on usually being able to eat several servings of dessert, was satisfied after just one. When it follows the fear of not enough dessert, too much dessert is a wonderful thing indeed! The pudding brownies lasted for days in the fridge and made excellent snacks throughout the weekend.

I’m not sure exactly why I told a lengthy story about pudding brownies in this post about grilled pork chops, but I’ll tell you this much: if you need a healthy, well-balanced lunch or dinner fast, this recipe has your name on it. The pork chops are rubbed with just enough spices to make them taste like better versions of themselves without overwhelming their natural flavor. The peaches are grilled just long enough to be extra juicy and warm throughout. And the avocado and salad provide a pop of refreshing green. I recommend using bitter greens here, like arugula, because their flavor provides a nice contrast to the sweet peach and savory pork chop.

If you want another vegetable to go with this recipe, last week’s blistered okra would be a great choice. Or, for more fast and easy paleo meals, check out the other recipes in the 30 Minute Mondays series: pesto shrimp bake with squash and tomatoes, caramelized salmon with basil chile oil and pickled vegetables, grilled shrimp skewers with creamy sesame slaw, rainbow salad with grilled chicken and raspberry walnut dressing, and roasted shrimp and asparagus with green goddess dressing.

Grilled Pork Chops and Peaches
Yield: 2 servings
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

2 boneless pork chops, about 6 ounces each
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
Freshly ground black pepper
2 teaspoons extra virgin olive oil
1 large fresh peach, halved and pitted

For serving:

Two handfuls of arugula or mixed greens (I used Organic Girl Pepper Greens)
1 Hass avocado, pitted, peeled, and sliced

Use a sharp knife to cut two slits through the fat and connective tissue on the side of each pork chop. This will help keep them from buckling as they cook. In a small bowl, mix the salt, cumin, allspice, cardamom, pepper, and olive oil. Rub the spiced oil all over the pork chops and, if you have time, let them sit out at room temperature for 10-15 minutes.

Heat a grill pan or cast iron skillet over medium-high heat, or heat your grill to medium-high. Add the pork chops and grill for 4-6 minutes per side, until just cooked through. Transfer the chops to a plate and cover loosely with foil.

Brush the cut side of each peach half with a little olive oil and place them in the pan or on the grill, cut side down. Reduce the heat to medium. Let the peaches cook for two minutes, then flip and cook for about a minute on the other side.

Divide the greens and avocado slices between two plates. If desired, drizzle with a little olive oil and/or vinegar and sprinkle with salt and pepper. Serve each pork chop and peach half hot alongside the greens and avocado.

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Comments

Julia says

September 8, 2015 at 2:51 pm

Too much chocolate puddiiiiiiing gah I'm jelly! Can you please share your pudding recipe?! I have all the tapioca flours to put to use and I still haven't figured out how to make pudding with it. In the meantime, that grilled pork chop and those grilled peaches are making my face water. LOVE!

- Rebecca Winkler says
  
  September 9, 2015 at 2:37 am
  
  Thank you, Julia! I use this pudding recipe from Food & Wine, and just use tapioca flour instead of the cornstarch: http://www.foodandwine.com/recipes/double-chocolate-pudding. I'm not sure if tapioca flour could thicken a pudding all on its own, but this one has egg in it, too, so it works 🙂
  
Joanne says

September 8, 2015 at 1:15 pm

I loved your pudding story! Too much dessert is always a good problem. 😛

- Rebecca Winkler says
  
  September 9, 2015 at 2:34 am
  
  Thanks, Joanne! Yes, the best sort of problem 🙂

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