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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
- Preheat grill to medium-high.
- 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.
- 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