Grilled Peaches and Pork
Source of Recipe
Newspaper
List of Ingredients
4 boneless center cut pork chops
3/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 peaches, halved and pitted
cooking spray
6 cups trimmed arugula
1 teaspoon granulated sugar
Recipe
Pound each pork chop to 3/4- inch thickness. Combine 2 tablespoons of the vinegar, juice, thyme, salt and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Marinate pork in remaining juice mixture in refrigerator for 1 hour.
Place the peaches, cut sides up, on a plate and drizzle with remaining vinegar. Coat broiler pan with cooking spray and broil pork for three minutes or until done. Set aside.
Place peaches, cut sides down, on broiler pan for 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 pork pieces into 1-inch thick strips.
Drizzle trimmed arugula with reserved juice mix, tossing to coat.
Top with grilled pork strips and peach slices. Sprinkle evenly with sugar.
Makes 4 servings.
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