- 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 freshly ground black pepper
- 4 large peaches, peeled, halved, and pitted (about 12 ounces)
- Cooking spray
- 6 cups trimmed arugula
- 1 teaspoon turbinado or granulated sugar
- calories 216
- caloriesfromfat 29 %
- fat 7 g
- satfat 2.4 g
- monofat 3 g
- polyfat 0.6 g
- protein 25.5 g
- carbohydrate 12.7 g
- fiber 0.6 g
- cholesterol 65 mg
- iron 1.5 mg
- sodium 234 mg
- calcium 84 mg
How to Make It
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.
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