Grilled Peaches and Pork

by Brennans Market Admin

Serving Size: Serves 4


4 (4 ounce) boneless center-cut pork loin chops

1/4 cup Wine Country Kitchens Barrel-Aged 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 (about 12 ounces) peaches, peeled, halved, and pitted

Cooking spray

6 cups trimmed arugula

1 teaspoon turbinado or granulated sugar

Adapted From: Cooking Light

Caramelized peaches and succulent pork join for a flavorful summer meal.

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 sugar.