Pork Chops with Grilled Peaches and Blue Cheese

Pork Chops with Grilled Peaches and Blue Cheese
0 mins prep time
10 mins cooking time
6 servings
Blue Cheese

Made with

Blue Cheese

Blue Cheese

More Info


1/4 cup vegetable or canola oil

2 tablespoons fresh lime juice

2 tablespoons vinegar

1 1/2 tablespoon 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 1/2 inche 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) Frigo® Crumbled Blue Cheese


To make the salad dressing:  Whisk the oil, lime juice, vinegar, fresh ginger, soy cause and 1/4 teaspoon of sugar in a bowl.  Set aside.

Melt the butter and immediately add 2 tablespoons of sugar, stirring to dissolve.  Set aside.

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 still using a gas grill) and quickly turn once.  Keep warm.

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.

Toss the spinach with some reserved dressing (save any unused dressing for another meal).

Divide the spinach among 6 plates.  Top with pork chops and then peach halves, cut-side up.  Then, divide the Frigo® Crumbled Blue Cheese among the plates, sprinkling over the peaches.

Recipe courtesy of Wisconsin Milk Marketing Board