On the Grill
Peach-Blackberry Pork Chops
Roasted Asparagus with Balsamic Vinaigrette
Ingredients
- 1 Tbsp balsamic vinegar
- 1 Tbsp fresh lime juice
- 1 Tbsp raw honey
- ½ Tbsp chopped fresh thyme
- 2 boneless pork loin chops
- ¼ tsp salt
- ¼ tsp pepper
- 2 peaches, halved and pitted (or use nectarines)
- 2 Tbsp avocado oil
- ½ cup blackberries
Instructions
- Preheat grill to medium-high heat. Combine vinegar, lime juice, honey, and thyme; brush on pork chops.
- Sprinkle pork with salt and pepper. Brush peaches and grill rack with oil. Grill pork, covered, 3 to 4 minutes per side or until done. Grill peaches, cut sides down, covered, 4 minutes or until tender.
- Coarsely chop peaches; combine with blackberries. Serve salsa over pork.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- ¼ Tbsp avocado oil
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 tsp Dijon mustard
- 2 Tbsp extra virgin olive oil
- 1½ Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 425°F. Toss asparagus with avocado oil and ⅛ tsp each salt and pepper on a rimmed baking sheet.
- Bake 10 to 15 minutes or until asparagus is tender.
- Meanwhile, whisk together mustard, olive oil, vinegar, and ⅛ tsp each salt and pepper. Drizzle vinaigrette over asparagus, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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