ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Peaches and Pork

Grilled Peaches and Pork
Randy Mayor
Yield

4 servings (serving size: 3 ounces pork, 8 peach slices, 1 1/2 cups arugula, and 1/4 teaspoon sugar)

Pairing peaches with succulent pork is the ultimate summer supper. Balsamic vinegar and turbinado sugar bring out the sweetness of the peaches, while grilling the fruit caramelizes the sugars.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. Preheat grill to medium heat.

  4. Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

  5. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

  6. 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.

  7. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.