Lunch / Dinner
Peach Melba Pork Chops with Fresh Raspberries
A riff on the classic French dessert, peach Melba, this savory dinner menu couldn’t be sweeter or more mouthwatering. And it will make you smile — the fact that you can serve these visually amusing pork chops in less that 30 minutes. Now that’s the cherry on top! Rice vinegar and Dijon mustard ensure that this peach-raspberry sauce will hold its own when served with a grilled pork chop.
FOR THE PORK, GRILL:
FOR THE SAUCE, HEAT:
You can vary this recipe by using boneless, skinless chicken breasts instead of pork chops, blueberries in place of raspberries, pecans instead of almonds, and fresh chives in place of the parsley.
Preheat grill to medium-high. Brush grill grate with oil.
For the pork, grill pork chops, covered, until a thermometer inserted near but not touching the bone registers 145°, about 6 minutes per side. Remove pork chops from grill, tent with foil, and let rest for 5 minutes.
For the sauce, heat preserves, vinegar, and Dijon in a saucepan over medium-low. Simmer sauce until preserves have melted, 3–4 minutes. Stir in raspberries right before serving; simmer briefly, then season with salt.
To serve, place each pork chop on a plate; top with a scoop of mashed potatoes, if desired. Drizzle sauce over potatoes, then garnish with almonds and parsley.
Per serving (without mashed potatoes)
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 156mg 52%
Sodium 144mg 6%
Carbs 27g 9%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.