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How to make it

  • Whisk marinade ingredients together. Place half of the marinade in a ziplock bag with pork chops. Refrigerate for at least 3 hours. Reserve other half of marinade for salad dressing.
  • Preheat the grill to medium-high heat. Grill the pork chops until the internal temperature reaches 160 degrees, about 7-8 minutes per side.
  • Meanwhile, pit nectarines and cut into 1/4-inch slices. Spray each side with cooking spray. Place on the grill and lightly grill (about one minute per side).
  • Arrange arugula on four plates. Top with pork chop, grilled nectarine slices and feta. Drizzle the reserved, unused marinade over top. Serve warm.
  • Nutrition facts (per serving): Calories: 336; Fat: 19g; Saturated fat: 3g; Cholesterol: 69mg; Sodium: 533mg; Carbohydrate: 13g; Fiber: 2g; Protein: 29g
  • Diabetic Recipe - Heart Healthy Recipe - Gluten Free Recipe

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    " It was excellent "
    momo_55grandma ate it and said...
    fantastic thanbks for sharing high5
    Was this review helpful? Yes Flag

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