Peach Pork Chops and Spinach Salad

Take advantage of seasonal produce and pair this mouth-watering salsa sweet-and-savory salsa with pork chops. It would also be great over chicken or fish. For a more intensely flavored salsa, grill the peaches, bell pepper, and onion along side the pork chop before chopping and mixing them together for the salsa.

Prep Time: 20 Min

Cook Time: 8 min

Servings: 4

Serving size: 1 pork chop + 1/4 cup salsa


  • 1 lb (4 chops) lean boneless pork chops
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 2 peaches (pitted and diced)
  • 1/2 green pepper (finely diced)
  • 1/3 cup red onion (finely diced)
  • 1 tbsp rice wine vinegar
  • 1 tsp olive oil
  • 1 tsp fresh cilantro (chopped)
  • 1 packet sugar substitute


  1. Prepare an indoor or outdoor grill. Season pork chops with pepper, garlic powder and oregano. Grill pork chops over medium heat for 3-4 minutes per side or until done.
  2. In a small bowl, mix together the peaches, bell pepper, red onion, vinegar, oil, cilantro, and sugar substitute.
  3. Top each cooked pork chop with about 1/4 cup salsa mixture and serve.

Broccoli and Spinach Salad with Blueberries and Buttermilk Dressing

Prep Time: 15 Min

Servings: 6

Serving Size: 1 cup
  • 1/2 lbs baby spinach
  • 1 cup chopped broccoli
  • 1/2 avocado
  • 1/4 cup blueberries
  • 1/4 cup crumbled feta cheese
  • 1/4 cup roasted sunflower seeds
  • 1/2 cup Plain Nonfat Greek yogurt
  • 1/4 cup low-fat buttermilk
  • 1 juice and zest of 1 lemon
  • 1 tsp Poppy Seeds
  • a few sprigs of fresh dill and/or other herbs
  • freshly ground black pepper, to taste


  1. Place the spinach, broccoli, avocado, blueberries, feta cheese, and sunflower seeds in a large bowl or in a large platter.
  2. Place yogurt, buttermilk, garlic, lemon juice and zest, poppy seeds, herbs, and pepper in a blender and blend to combine. (If not using a blender, ingredients can also be whisked in a bowl until combined.
  3. Pour dressing over salad and serve immediately.