Balsamic-Marinated Pork Chops & Grilled Peaches

Vino Girl's Note:

We really liked this... The peaches are the best. We did this all on the outdoor grill. From Clean Eating Magazine, July/August 2009. Allow 1 hour to marinate.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1⁄3; cup balsamic vinegar
• ½ cup olive oil
• 3 tablespoons honey
• 1 tablespoon fresh rosemary , chopped
• 20 ounces lean boneless pork chops , visible fat removed
• olive oil flavored cooking spray
• sea salt and black pepper
• 4 peaches , halved & pitted
• fresh thyme leave (to garnish)

Directions:

1. In a small bowl, whisk together vinegar, oil, honey and rosemary.
2. Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag.
3. Add pork to bag and refrigerate for 1 hour, turning occasionally.
4. Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove.
5. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.
6. Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.
7. Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes.
8. Transfer to plate, season with salt and pepper and brush with reserved marinade.
9. To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.