Boneless Pork Chops-N-Peaches
A cinch to make. You'll love the rub flavors—porch chops coordinate well with a little fruity sweetness. These chops are rich in B vitamins, protein, selenium, iron, and zinc. Serve with rice, cauliflower rice or quinoa if desired.
- 4 bonein or boneless pork chops
- 2 ripe peaches (cut in half and pits removed)
- 1 tsp cumin
- 1/4 tsp cardamom
- 1 tsp salt
- salt and pepper to taste
Combine all the seasonings in a small bowl. Rub your seasonings onto the pork chops on each side. Turn on your grill to medium heat if it's thermostat controlled. If you have a different type grill, preheat it.
Grill for about 4 minutes on each side and check the internal temperature. To check for doneness, stick your thermometer into the center of the thickest part. For medium to medium-well, the temp should read between 150°F and 160°F.
When the pork is done, turn off the heat and add the peaches to the grill, flesh-side down and close the lid. In three minutes, remove everything from the grill and enjoy!
You can cook these in the oven too! Preheat the oven to 350°F. After adding the rub, place the chops on a baking sheet lined with parchment paper. Bake for about 20 minutes until they are done. Add the peaches.