Grilled Pork and Peaches with Fingerling Potatoes and a Spinach Arugula Salad

Servings:
Grilled Pork and Peaches with Fingerling Potatoes and a Spinach Arugula Salad 5.00/5 (2 votes)

Simple savory grilled pork chops and sweet peaches go so well together. You can serve the peaches as a side or as a topping on the salad, which is so delicious. The grilled fingerling potatoes cook right along side the peaches and pork chops making this yummy meal super simple to get on the table! (The photo shows asparagus as well. If that sounds good to you, toss it in a bit of olive oil and throw it on the grill too.)

Grilled Fingerling Potato Packets

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound fingerling potatoes
  • 2 tablespoons olive oil
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Preheat grill to medium high (or preheat oven to 425).
  2. On a large work surface, cross two 18" pieces of aluminum foil (making a "+" shape).
  3. Place a similar sized piece of parchment paper in the center of the crossed foil.
  4. Mound the potatoes in the center of the parchment paper, drizzle with oil, and sprinkle with salt and pepper.
  5. Gather the corners of the parchment paper and bring to the center.
  6. Next, fold one piece of foil at a time to the center and crimp to secure the packet.
  7. Place packet on the grill over medium high heat.
  8. Flip the packet over every 5 minutes for a total cooking time of 20-25 minutes. (Because of the varying heat of each grill, check the potatoes with a fork after 20 minutes.)

Nutritional Information

Per Serving: Calories 139 Fat 7 Sat Fat 1 Sodium 7 Carbs 18 Sugars 1 Fiber 1 Protein 2.

Grilled Pork Chops and Peaches

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds pork chops (bone-in), 1/2” thick
  • 1 tablespoon olive oil
  • 2 peach, pitted, peeled, and quartered
  • 1/4 cup olive oil
  • 2 tablespoons Country Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried thyme

DIRECTIONS

  1. Combine pork, oil, mustard, Worcestershire, vinegar, and thyme in a resealable bag and let marinate for at least 30 minutes at room temperature or overnight in the refrigerator.
  2. Grill chops (or use a grill pan) over medium high heat for about 4-5 minutes per side or until the center is at least 150 degrees.
  3. Brush peaches lightly with olive oil and grill until heated through and lightly charred – about 3-4 minutes.
  4. Serve peaches either as a side dish or on top of the spinach salad.

Nutritional Information

Per Serving: Calories 712 Fat 58 Sat Fat 18 Sodium 249 Carbs 6 Sugars 5 Fiber 1 Protein 39.

Spinach Arugula Side Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby spinach
  • 1 cup arugula
  • 1/2 cup grape tomatoes
  • Vinaigrette
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper

DIRECTIONS

  1. Wash, dry, and place veggies into a bowl.
  2. Whisk vinaigrette ingredients and drizzle over veggies.
  3. Toss and serve.

Nutritional Information

Serving Size 233g Calories 192 Fat 7 Sat Fat 1 Sodium 80 Carbs 26 Sugars 7 Fiber 8 Protein 5.

NOTES

KID NOTE: The kids did great with the pork and potatoes. I served their peaches fresh, not grilled.

VEGETARIAN TIP: Substitute portabella mushrooms for the pork chops.

GLUTEN MODIFICATIONS: Make sure your Worcestershire is gluten free.

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