Recipe: Grilled Pork and Peaches

Hmm ... seems that not too long ago I was trying to post recipes on Thursday so that they'd be out there for the weekend. How'd that turn out?

So here's one from Men's Health magazine that combines grilling out and stone fruits in a lovely, late-summery, healthy sort of way.

2 pork chops
2 firm peaches or nectarines, halved and pitted
2 Tbsp. pine nuts (or not - they're expensive)
1 small red onion, thinly sliced
1/2 cup crumbled blue (bleu) cheese
1 Tbsp balsamic vinegar

Preheat grill. Brush pork chops with olive oil and season with salt and pepper. Grill for 4 to 5 minutes per side; chops should be lightly charred but not burned. While chops cook, brush peach halves with oil and put on grill facedown. Grill for 5 minutes or until soft. Remove, slice and toss with pine nuts, onion, blue cheese and vinegar. Add salt and pepper to taste. Top each pork chop with half the mixture before serving.

Serve with a light salad of fresh arugula tossed with olive oil and lemon.