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.
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)
6 cups trimmed arugula
1 teaspoon turbinado or granulated sugar
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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Really delicious. I needed more dressing to dress the greens so next time, I'll double the marinade and save 2 tablespoons. I also think it needed some red onion - we did crumble some feta over the top which was really awesome. The best way to peel peaches is to drop them in boiling water for 3-5 minutes then plunge them into ice water. The peel slips right off. We enjoyed this as a main course salad and had a nice rosemary foccacia with it and a lovely chardonnay. I would serve this to guests in a heartbeat.
This was Very good. I used pork tenderloin, as it was in my freezer. I put it on top of spinach for me and used the left over marinade. I put in on brown rice for my husband. I thought it was great - my husband thought it was "good," but he worried I would make it again ( he is not a fruit and meat person ). Thus, unfortunately I probably will not make again - unless he is out of town!
I bought a Pork Loin and cut my Pork Loins from that. Even though my peaches weren't quite ripe everything turned out delicious. I got rave reviews from the family.
We also had grilled Corn on the Cob and grilled Potatos.
Will definitely make again.
We also substituted spinach for the greens. The whole family adored it, 41 yr old man, 6 & 2 year old daughters. Two changes, use Iowa Chops and don't pound, just adjust the grill time. Grill more peaches than you think you really need.