This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Balsamic-Marinated Pork Chops & Grilled Peaches - TastyPlanner.com
Marinating these lean pork chops infuses them with flavor, but you won’t be paying a fatty price for the greater taste. Most of the extra-virgin olive oil in the marinade is discarded after use, which keeps the dish on the lighter side.
Recipe Source: Clean Eating Magazine
1/3 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tbsp honey
1 tbsp Fresh Rosemary, Chopped
4 5-oz. lean boneless pork chops, trimmed of visible fat
Olive oil cooking spray
Sea salt and fresh ground black pepper, to taste
4 Peaches, halved and pitted
Fresh thyme leaves for garnish
1. In a small bowl, which together vinegar, oil, honey and rosemary. Reserve 2 tbsp and add the rest to a 1-gallon zip-lock bag. Add pork to bag and refrigerate for 1 hour, turning occasionally.
2. Preheat broiler to high or 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. Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch, or until internal temperature reaches 160 oF on an instant-read thermometer, about 5 to 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.