The FridgeRecipe: Sage-Rubbed Pork Chops with Grilled Peaches and Onions
A seasonal, easy, and inexpensive take on the traditional protein-rich dish.
Refuel after a long workday with an easy meal made with quality protein, fruit, and spices. It’s the perfect middle ground between the kind of steak dinner you’ve set aside for a Saturday-night splurge and the grilled chicken you already ate for lunch. Worried that it’s already pushing 9 p.m. and you haven’t turned on the grill? Don’t sweat it. This seven-ingredient recipe, from Twenty-Dollar, Twenty-Minute Meals by Caroline Wright, comes together in a snap—and will yield enough leftovers for tomorrow night.
Sage-Rubbed Pork Chops with Grilled Peaches and Onions
• 1 tbsp coarsely chopped fresh sage leaves
• Kosher salt
• 4 bone-in pork chops (about 1-inch thick, 2 pounds total)
• Olive oil
• 2 firm peaches, pitted and halved
• 1 small red onion, thickly sliced
1. Preheat a grill to medium-high heat or a grill pan over medium-high heat.
2. Place sage and 1 tsp kosher salt in a mortar and crush with a pestle (or chop/mash against a cutting board with a chef’s knife). Rub sage salt over pork chops; season with pepper.
3. Lightly oil the grill grates or pan, add the pork chops, and grill until charred and just cooked through, 7 to 8 minutes per side. Let rest on a platter for a few minutes. Meanwhile, in a medium bowl, toss together peaches, red onion, and 1 tbsp olive oil until coated. Season with salt and pepper.
4. Place the peaches and onions on the grill and cook, turning, until they are charred and tender, 3 to 5 minutes.
5. Serve the pork chops with the peaches and onions alongside.
Variation: Top with grilled plums and shallots.