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.
My Private Note
Units: US | Metric
- 1In a small bowl, whisk together vinegar, oil, honey and rosemary.
- 2Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag.
- 3Add pork to bag and refrigerate for 1 hour, turning occasionally.
- 4Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove.
- 5Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.
- 6Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.
- 7Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes.
- 8Transfer to plate, season with salt and pepper and brush with reserved marinade.
- 9To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.
Browse Our Top Pork Recipes
Nutritional Facts for Balsamic-Marinated Pork Chops & Grilled Peaches
Serving Size: 1 (358 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 584.0
- Calories from Fat 335
- Total Fat 37.2 g
- Saturated Fat 7.2 g
- Cholesterol 94.9 mg
- Sodium 74.2 mg
- Total Carbohydrate 30.9 g
- Dietary Fiber 2.3 g
- Sugars 28.6 g
- Protein 32.0 g