Recipe: Apple and Honey Marinated Pork Chops With Grilled Peaches

Serves 2 generously.

Note: Plan ahead as the meat needs to marinate for three to four hours. From Susan Selasky of the Detroit Free Press.

Marinade and chops:

• 1 c. apple juice or cider

• 1/4 c. honey

• 1/4 c. canola oil

• 2 tbsp. cider vinegar

• 1/2 tsp. freshly ground black pepper

• 1 tsp. dried oregano leaves

• 2 thick (about 1 1/4 in.) pork chops with bone, trimmed of visible fat

Fruit:

• 2 peaches or nectarines cut in half, pit removed

• 1/4 c. feta, goat or blue cheese

• 1 tbsp. honey

Directions

In a glass measure, whisk together the apple juice, honey, 1/4 cup oil, vinegar, salt, pepper and oregano. Place the pork chops in a plastic sealable bag. Pour half of the marinade over the pork. Seal the bag and turn to coat the chops with the marinade. Refrigerate 3 to 4 hours. Refrigerate the remaining marinade to baste the chops when grilling.

Prepare the grill or preheat it to medium-high heat. Oil the grates.

Grill the pork chops about 5 minutes on one side or until well-seared with nice grill marks. Turn and sear on the other side, about 5 minutes. Turn the heat to medium-low or move the chops to a cooler part of the grill to finish cooking. Grill 10 to 15 minutes more, depending on the thickness. Occasionally baste the chops with the remaining reserved marinade.

The internal temperature of the chops should be 145 to 150 degrees.

Meanwhile, brush the peaches all over with the 1 tablespoon canola oil. About 10 minutes before the chops are done, place the fruit, flesh side down, on the grill. Grill about 4 minutes or until they start to become tender and have nice grill marks. Turn and place 1 tablespoon feta cheese where the pit was. Close lid and grill another 3 minutes to soften the cheese.

Place a pork chop and 2 peach halves on each plate. Drizzle honey over the peaches and serve.

Nutrition information per serving (using 1 tablespoon feta in each peach):

Sodium497 mgCarbohydrates31 g

Saturated fat6 gProtein25 g