Peach Pork Chops with Caramelized Onions

September 15, 2014


My goal this week was to create a meal (made in under 30 minutes might I add!) with ingredients solely purchased at the farmers market… here was my menu:

Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles

Parmesan Green Beans

Garlic Roasted Potatoes 


Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles

  •  2 bone-in pork chops (bought from Prather Ranch at the Campbell’s Farmer’s Market)
  • 2 nectarines or peaches
  • 1 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 gorgonzola crumbles
  1. Make the caramelized onions by heating oil in a small pan over medium heat. Once oil is hot, add onions and sauté for 10minutes.  Add balsamic vinegar and continue sautéing 5-10 minutes more (until soft and caramelized).  Remove from heat and set aside.
  2. The peaches/nectarines have 2 serving options. 1 – grill peach halves, cut side down for 4-5 minutes. 2 – serve normally and diced (thats what I did!)
  3. Sprinkle the pork chops with salt and pepper and grill 6-7 minutes per side (you want them to have 150 degrees internal temperature).
  4. Serve pork chops with caramelized onions, peach slices and gorgonzola crumbles (which I sadly realized I didn’t have too late – but don’t forget them!)





Parmesan Green Beans

  • 1 lb green beans
  • 2 tablespoons coconut oil
  • garlic powder
  • parmesan cheese, grated
  • salt
  • pepper
  1. Bring a large pot of water to boil.
  2. Once boiling, add green beans and blanch for 1 minute.
  3. Drain green beans and submerge in ice cold water (you want to stop the cooking process).
  4. Pat beans dry with a paper towel.
  5. While beans are drying heat coconut oil in a pan over medium-high heat.
  6. Transfer beans to hot pan and sprinkle with garlic powder and parmesan cheese (amount to your liking).
  7. Saute for 3 minutes.
  8. Serve and enjoy immediately.



Garlic Roasted Potatoes 

  • 1 lb baby potatoes
  • salt/pepper
  • olive oil
  • 3 cloves garlic, minced
  1. Preheat the oven to 400 degrees
  2. Quarter the potatoes and drizzle with olive oil, garlic and sprinkle with salt and pepper.
  3. Toss until well coated.
  4. Transfer to a sheet pan in a single layer.
  5. Bake for 40 minutes or until brown and crisp, flipping once or twice throughout.
  6. Remove and sprinkle with freshly grated parmesan.




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