Grilled Peaches and Pork
Adapted from Cooking Light. For easier preparation, choose freestone peaches for this recipe.
|(4) 4- to 6-oz duBreton Natural Pork Chops Boneless, Center-Cut|
|6 Tbsp Aunt Angie's Balsamic Vinegar of Modena, divided|
|3 Tbsp fresh lime juice|
|4 tsp fresh thyme, chopped|
|3/4 tsp sea salt|
|3/4 tsp freshly ground black pepper|
|4 large peaches, peeled*, halved, and pitted|
|8 cups arugula, trimmed (about 2 bunches)|
Place each piece of pork between 2 sheets of plastic wrap and pound each piece to 1/4-inch thickness. Combine 3 tablespoons vinegar, lime juice, thyme, salt, and pepper in a small bowl. Reserve 2 tablespoon of juice mixture. Pour remaining mixture in a large zip-top 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 3 tablespoons of 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 arugula with reserved 2 tablespoons juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with pork strips and peach slices.
*To peel peaches, place whole peach in boiling water for 30 seconds. Remove with a slotted spoon and place in a bowl of ice water to stop the cooking process. Pull skin off using blade edge of a paring knife to grab peel.
Makes 4 servings
Per serving: 298 calories; 8g total fat; 3g saturated fat; 78mg cholesterol; 512mg sodium; 24g total carbohydrates; 33g protein;