Peaches are in season and I got a bunch from a local farm this week so I’ve been coming up with a few recipes for them.
Tonight I cut 2 peaches into quarters and drizzled them with olive oil. I also cut up some zucchini, squash and onions (also from a local farm) and threaded them onto metal skewers and topped with olive oil, salt and pepper. I heated my grill up to around 450 and placed the veggie skewers and thick cut, lean pork chops seasoned with lots of fresh ground black pepper and coarse sea salt onto my grill. I grilled them each for 16 minutes,flipping 1/2 way through.
After I removed the meat, I placed the peaches directly onto the grill and cooked for 2 minutes on each side. The key to getting good grill marks is to have your grill nice and hot and to not move the fruit after you place it on the grill.
I removed the veggies and peaches from the grill and topped with 3 T of high quality balsamic vinegar and 1 T of fresh basil cut into thin ribbons.
The end result is a simple and light dinner perfect for a hot summer evening.
paleoironmom 