Grilled Fennel-Rubbed Pork Chops & Apricots

Grilled Fennel-Rubbed Pork Chops & Apricots

Toasting and grinding your own spices for a flavorful rub is the quickest, easiest way to build surefire flavor in this easy pork chop recipe. Serve with a simple tossed salad and some roasted sweet potatoes to round out the meal.

• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon brown sugar
• ¾ teaspoon salt

• ½ teaspoon ground pepper
• 4 thin-cut bone-in pork chops (about 1½ pounds total)
• 8 firm ripe apricots or 4 nectarines, halved and pitted
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh mint

Preparation

1. Preheat grill to medium-high.
2. Toast coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and stir in oil, brown sugar, salt and pepper. Coat both sides of pork chops with the mixture.
3. Oil the grill rack. Grill the pork chops until an instant-read thermometer inserted into the thickest part without touching bone registers 145°F, 2 to 3 minutes per side. Grill apricots (or nectarines) on the coolest part of the grill, turning occasionally, until tender, about 4 minutes total. Transfer the pork chops and fruit to a serving dish and let rest for 5 minutes. Serve topped with feta and mint.

Nutrition information: Serving size: 1 pork chop & 4 apricot (or 2 nectarine) halves

Per serving: 272 calories; 13 g fat(4 g sat); 2 g fiber; 13 g carbohydrates; 27 g protein; 12 mcg folate; 83 mg cholesterol; 10 g sugars; 3 g added sugars; 1,506 IU vitamin A; 8 mg vitamin C; 104 mg calcium; 2 mg iron; 576 mg sodium; 555 mg potassium

From: EatingWell Magazine, May/June 2018