INGREDIENTS

  • 1 medium-size green tomato, cut crosswise into 1/4-inch-thick slices
  • 2 (6-oz.) bone-in center-cut pork chops (about 1 inch thick)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 large ripe peach, cut into 1/2-inch cubes (about 3/4 cup)
  • 1/2 cup fresh corn kernels (from 1 small ear)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon chopped fresh thyme

INSTRUCTIONS

  1. Heat a grill pan over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly.
  2. Season pork chops on both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat; transfer to a plate, and cover loosely to keep warm.
  3. Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl.
  4. To serve, place 1 pork chop and 3/4 cup relish with juices on each of 2 plates.
Makes 2 Servings (serving size: 1 pork chop and 3/4 cup relish)
353 calories
  • CARBOHYDRATE 16.0g
  • PROTEIN 27.0g
  • SODIUM 545.0mg
  • FAT  21.0g
  • SUGARS 10.0g