Balsamic-Marinated Pork Chops & Grilled Peaches
Audrey from Progress Not Perfection recently shared this recipe with us, and says it is delicioso, so I am taking her word for it – thanks Audrey!
INGREDIENTS:
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 (optional)
Sea salt and fresh ground pepper, to taste
4 peaches, halved and pitted
Fresh thyme leaves for garnish
INSTRUCTIONS:
(1) In a small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2 tbsp and add the rest to a 1 gallon zip-top 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 internal temperature reaches 160 degrees F on an instant-read thermometer, about 5-6 minutes per side.
(3) Meanwhile, cook peaches under a broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes. Transfer to a plate, season with pepper and brush with reserved 2 tbsp marinade. To serve, place a pork chop on each of the 4 plates and top with 2 peach halves. Garnish with thyme leaves.
Nutrients per serving (5 oz pork chop, 1 peach, 2 tbsp marinade):
Calories 310, Total Fat 10g, Sat Fat 3g, Monounsaturated Fat 5g, Polyunsaturated Fat 1g, Carbs 23g, Fiber 1g, Sugars 21g, Protein 31g, Sodium 125mg, Cholesterol 95mg
Source: Clean Eating Magazine – July/August 2009
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Category: Main Course
