-
- Prep
- 20 minutes
-
- Total
- 30 minutes
-
- Serving
- 4
Ingredients
2 shallots, thinly sliced
2 tablespoons cider vinegar
6 peaches, pitted and cut into 6 wedges each
4 bone-in center-cut rib pork chops
Vegetable oil
Kosher salt and ground black pepper
1 wedge (4 ounces) Salemville Smokehaus Blue Cheese, crumbled
1/2 cup fresh basil leaves
Directions
- Prepare outdoor grill for direct grilling over medium heat. In small bowl, toss shallots with vinegar. Let stand at room temperature, tossing occasionally, while preparing pork and peaches.
- Brush cut sides of peaches and both sides of pork chops with oil and season with salt and pepper. Transfer chops to grill and cook 8 to 10 minutes or until internal temperature reaches 140 degrees F, turning once. Transfer chops to plate (leave grill on) and let rest 5 minutes.
- Meanwhile, transfer peach wedges to grill and cook 2 to 3 minutes or until peaches have grill marks and are lightly tender.
- Divide pork chops and peaches between 4 plates. Using slotted spoon, remove shallots from vinegar and spoon over chops. Sprinkle cheese and basil over plates and serve immediately.
