Herbed cheese spread

5 oz (140 g) Riopelle or other triple cream cheese, rind removed

1 tbsp chives, finely chopped

1 tbsp basil, finely chopped

1 tbsp flat-leaf parsley, finely chopped

Pork chops

4 bone-in pork chops, each about 3/4 inch (2 cm) thick, excess fat removed

2 peaches, halved and pitted

2 tbsp (30 ml) olive oil

Herbed cheese spread

In a bowl, combine all of the ingredients. Set aside.

Pork chops

Preheat the grill, setting the burners on high.

Oil the grate.

Oil the chops and peaches. Season with salt and pepper. Grill the chops for 4 to 5 minutes per side or until the desired doneness. Grill the peaches, flesh side down, until warm.

Garnish the chops with a knob of the herbed cheese spread. Serve the chops and peaches with a green salad or grilled vegetables (such as asparagus, zucchini, etc.), if desired.

Servings 4.

-Ricardo Larrivee