Summer is finally nearing its end (46 days till fall people) which means there is a ton of produce currently in season. Fruits and veggies of all kind are at their prime so take advantage of the opportunity while it lasts. Although I did recently pick up my first butternut squash of the year, I'm still having fun with summer fruits like peaches and berries. I just can't help myself! That's where this recipe for a Grilled Peach & Spinach Salad with Honey Glazed Pork Chops comes in.
*Groceries for this recipe were provided by Door to Door Organics. All opinions remain my own.
Grilling peaches for the first time can be intimidating but they're not nearly as fragile as they might seem up against a fire emitting outdoor appliance. There are two ways you can make this happen. The first is to slather the peaches in olive oil and spray the grill like a maniac beforehand with cooking spray. This will keep the peaches from sticking to the grates which is what will ultimately tear the flesh apart. You also want to remember to put them flesh side down. Don't grill on the peel because the peel is going to become incredibly sensitive and easy to slip off. The other option for grilling peaches is to use my tin foil method. I recently explained it in a guest post on Busy Being Jennifer but the idea is to wrap the grate you're going to use with tin foil. Poke randomly with holes to allow the smokey flavor to permeate the fruit and grill on the foil. This is a sure way to avoid slipping any peaches from slipping through the grates or getting torn during the flipping process.
I love the Baby Spring Mix from OrganicGirl because it has such a wide variety of greens (14 types to be specific). It makes a great base for any salad and is packed with nutrition. I was able to get these fantastic looking vegetables from Door to Door Organics without leaving my house. I've talked about D2D several times before and I have continued using them almost weekly since. They deliver a weekly subscription of produce to your size and varietal preference and even allow you up to five substitutions each order. They also have a fully stocked online grocery store so you could complete all of your shopping needs without making a trip to the store. It's really nifty and the local produce helps support local farmers and businesses which is something in particular I love.
Now, if you can't find OrganicGirl products, you can make your own Baby Spring Mix by buying all kinds of baby leaves like baby spinach, baby kale, arugula and more. The pork chops are simply prepared with a little honey. Don't over grill them otherwise they will become dry and leather-like in texture. You want them to be moist and tender. I love getting a thick-cut, boneless pork chop because they retain more flavor and moisture but are still quick to cook. Check out the recipe for yourself.
GRILLED PEACH & SPINACH SALAD WITH HONEY GLAZED PORK CHOPS
4 boneless Pork Chops
2 tbsp. Honey
3 tbsp. Olive Oil, divided
4 Peaches, quartered
5 oz. OrganicGirl Baby Spring Mix
1/2 pint Cherry Tomatoes, halved
1/4 cup Gruyere Cheese
1. In a large, sealable bag mix together the pork chops, one tablespoon of the olive oil and the honey. Let sit at room temperature for up to 30 mins or refreigerate up to overnight.
2. Spray the grill with non-stick cooking spray and preheat the grill. Brush the peaches with remaining oil. Add pork chops to the grill cooking 5-6 minutes per side until cooked through. Add peaches about halfway through the pork chops' cooking time, flesh side down. Flip to the other flesh side after about 2-3 minutes and cook another 3 minutes or so. Remove pork and peaches to a plate. Wait about 5 minutes and slice the pork chops.
3. Divide the lettuce to four plates or large bowls. Top with pork chops, peaches, tomatoes, Gruyere cheese and balsamic vinaigrette. Serve.
Yields 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 mintues
So what kind of late summertime meals do you like to whip up? Have you tried Door to Door Organics before?