Marinated Pork Chops & Grilled Peaches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE July/Aug 09 Ingredients:
0.08 cup (1/4 actual) balsamic vinegar |
0.08 cup (1/4 actual) extra-virgin olive oil |
10 g (30 g or 2 tbs actual) honey |
1 tbsp rosemary |
300 g lean boneless pork chops, trimmed of visible fat |
1/2 tsp olive oil (cooking spray) |
390 g (3) peaches, halved and pitted |
1 tsp thyme |
Directions:
1. In a small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2 tbsp and add the rest to a 1-gallon zip-top bag. Add pork to bag and refrigerate for 1 hour, turning occasionally.
2. Coat a grill pan with cooking spray and heat to medium-high over stove. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Cook in grill pan until pork is opaque throughout and feels firm to the touch, or until internal temperature reaches 160F, about 5-6 minutes per side.
3. Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3 to 5 minutes. Transfer to a plate, season with pepper and brush with reserved 2 tbsp marinade. To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.
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