Peach-Blue Cheese Pork Chops
Walnut-Spinach Salad
Ingredients
- 2 (6-oz) boneless pork chops
- 1 peach, sliced
- 1 Tbsp olive oil
- ¼ cup crumbled blue cheese
- 1 tsp chopped fresh rosemary (or use dried crushed rosemary)
Instructions
- Preheat oven to 425°F. Place pork chops on a small baking sheet coated with cooking spray; sprinkle with salt and pepper.
- Bake 20 minutes or until pork is done.
- Meanwhile, cook peach slices in hot oil in a skillet over medium heat 4 to 5 minutes or until lightly browned and tender. Add pork to skillet; sprinkle with cheese and rosemary.
Side Dish Ingredients
- ⅓ cup chopped walnuts
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ½ (11-oz) pkg baby spinach
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 minutes or until fragrant.
- Whisk together oil, vinegar, mustard, and honey in a large bowl. Add spinach and nuts; toss.
30 Minute Meals Meal Plan
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