Wednesday, January 19, 2011

Grilled Pork Chops with Peaches

The first time I ever tried grilled peaches was at a cooking class several years ago. They were literally the best peaches I've ever had! My mom just gave me some nice big peaches and I knew I had to grill them. This recipe uses a simple marinade for both the pork and peaches. I had boneless chops in the freezer from Wallace Farms, but feel free to use what you have on hand (just so it's not full of junk). This would also work with chicken. To pit a peach, simply slice it in half and twist the peach to separate the the halves, then remove the pit.

Adapted from gardenofeatingblog.

Serves 2.

2 boneless or bone-in pork chops
1/4 cup extra virgin olive oil
2 Tbsp apple cider vinegar
2 Tbsp raw organic honey, liquified (optional)
2 garlic cloves, minced
red pepper flakes, to taste
sea salt
freshly ground black pepper
2 fresh peaches, halved, pits removed
1/4 cup good-quality balsamic vinegar
1 Tbsp raw organic honey (optional)
sea salt
freshly ground black pepper

  1. Combine olive oil, vinegar, honey, and garlic in a glass baking dish. Season pork with salt and pepper. Place it in the marinade and use tongs to turn a couple of times to coat all sides. Refrigerate for 30 minutes.
  2. While pork marinades, combine balsamic vinegar and honey on a large rimmed plate or bowl. Place peaches in vinegar mixture, flat side down, for about 30 minutes. Spoon a little over the top (rounded side) of the peaches.
  3. Preheat the grill to medium high. Grill pork for about 3 minutes on each side or until the internal temperature reaches 160 degrees F. (You can brush a little of the pork marinade on each side while grilling, then discard the remaining pork marinade.)
  4. While pork cooks, grill the peaches, flat side down for about 2 minutes. Turn the peaches with tongs, carefully spoon some of the marinade into the center, and continue grilling for 1-2 minutes.
  5. Serve with your favorite greens. I served with fresh spinach drizzled with some of the leftover peach marinade.

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