Grilled pork chops and nectarines with freekeh salad

Total Time
21 min
15 min
6 min
Freekeh (pronounced FREE-kuh) is made from young grains of wheat that are roasted to give them an earthy, nutty flavor. If you can’t find it, you can substitute wheat berries or farro in this recipe. This supergrain can be used in a variety of dishes in the same way that you would rice or bulgur. It cooks in about 10 minutes. The smokiness of the freekeh pairs well with the grilled pork and citrusy sweetness of the nectarines. The cucumbers and red onions add a crunchy texture to the salad. Garnish this one-dish dinner with mint and lemon wedges.


Cooking spray

1 spray(s)

Uncooked freekeh

1 cup(s)

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

cup(s), chopped

Fresh lemon juice

1 Tbsp

Extra virgin olive oil

2 tsp

Table salt

1¼ tsp

Black pepper

½ tsp

Uncooked 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

2 spray(s)


½ item(s), cut into 4 wedges


  1. 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.
  2. Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  3. 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.
  4. Per serving (1 pork chop, 1 nectarine, and 1 cup salad)