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  • Prep
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  • Total
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  • Servings
    6

Pork Chops With Grilled Peaches and Blue Cheese

Ingredients

  • 1/4 cup vegetable or canola oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons vinegar
  • 1½ tablespoons fresh ginger, peeled and grated
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sugar
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 6 thin-cut (1/4- to ½-inch thick) pork chops
  • 3 ripe but firm fresh peaches, unpeeled, halved and with stone removed
  • 9 cups (about 10 ounces) baby spinach
  • 1 cup (6 ounces) Treasure Cave® Crumbled Blue Cheese from Wisconsin

Directions

  1. To make the salad dressing: Whisk the oil, lime juice, vinegar, fresh ginger, soy sauce and 1/4 teaspoon of sugar in a bowl. Set aside.
  2. Melt the butter and immediately add 2 tablespoons of sugar, stirring to dissolve. Set aside.
  3. Prepare your outdoor gas grill following the manufacturer’s instructions (or you can use a grill pan indoors). Lightly oil the grill grates. Grill the chops over direct medium heat (with the lid closed, if you’re using a gas grill) and quickly turn once. Keep warm.
  4. Brush peach halves with melted butter/sugar. Place, cut-side down, on the grill over direct medium heat (with the lid closed, if you’re using a gas grill). Grill until the sugars caramelize, about 8 minutes total, turning 3 or 4 times. Remove from the grill.
  5. Toss the spinach with some reserved dressing (save any unused dressing for another meal).
  6. Divide the spinach among 6 plates. Top with pork chops and then peach halves, cut-side up. Then, divide the Treasure Cave® Crumbled Blue Cheese among the plates, sprinkling over the peaches.

Recipe courtesy of Wisconsin Milk Marketing Board

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