Prep 1 hr 15 mins
Cook 10 mins
Found this recipe on myrecipes.com, it sounded like a great light summer dish, and with peaches coming in I'm looking forward to trying them in new recipes. I haven't tried this yet, but wanted to make sure I have it in my recipes to try.
- 4 (4 ounce) boneless center-cut pork loin chops
- 1⁄4 cup balsamic vinegar, divided
- 2 tablespoons fresh lime juice
- 3 teaspoons chopped fresh thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 large peaches, peeled, halved, and pitted (about 12 ounces)
- cooking spray
- 6 cups trimmed arugula
- 1 teaspoon granulated sugar (or turbinado)
- Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.
- Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.
- Preheat grill to medium heat.
- Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.
- Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.
- Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.
- Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.