Grilled pork chops and nectarines with freekeh salad
Persian (mini) cucumber
3 item(s), or 1 English (seedless) cucumber, halved and thickly sliced
Uncooked red onion(s)
1 small, finely chopped
Fresh mint leaves
⅓ cup(s), chopped
Fresh lemon juice
Extra virgin olive oil
Lean boneless pork loin roast, trimmed
1 pound(s), 4 (1/4-pound) center cut chops
4 medium, pitted and quartered
Olive oil cooking spray
½ item(s), cut into 4 wedges
- Cook freekeh according to package directions. Drain and transfer to medium bowl to cool to room temperature. Add cucumbers, onion, mint, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
- Sprinkle pork with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Spray nectarines lightly with olive oil nonstick spray. Place pork and nectarines on grill rack and grill, turning once, until instant-read thermometer inserted into side of each chop registers 145°F and nectarines are softened, about 6 minutes. Serve chops with nectarines, salad, and lemon wedges.
- Per serving (1 pork chop, 1 nectarine, and 1 cup salad)