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Grilled* Heritage Pork Chops with Fresh Peach Salad

Active Time: 25 minutes / Cook Time: 8-10 minutes / Total Time: 30-35 minutes

Makes 2 servings with leftover salad for a snack tomorrow


  • 2 bone-in pork chops, 3/4” thick
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper, plus more to taste
  • 4 ripe peaches, each pitted and cut into 8 wedges
  • 1 cup halved cherry tomatoes
  • 4 scallions, cut into ¼” slices OR ¼ cup chopped chives
  • 6 cups mixed lettuces
  • Balsamic Vinaigrette from Day 2


  1. Preheat grill to high. Pat pork chops dry and sprinkle with thyme. Set aside.
  2. Divide salad ingredients: for each of 4 salads use 1 ½ cups lettuce, 8 peach wedges, ¼ cup tomatoes, and one sliced scallion (or 1 tablespoon chives). Just before serving, add 1 tablespoon of dressing per salad. (Package two salads and dressing for a snack tomorrow.)
  3. Sprinkle pork chops with salt and pepper. Grill 4-5 minutes per side, or until desired doneness. Allow pork chops to rest 5 minutes and serve with salad.

*Alternatively, pork chops can be broiled. Set oven rack 4-5 inches from the flame and broil 4-5 minutes per side, or to desired doneness.