Health & Fitness: The Recipe for "Whole Fitness"
By Ashley Aragona on July 05, 2012 from Health & Fitness
- 1/3 cup balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 3 tbsp honey
- 1 tbsp fresh rosemary, chopped
- 4 5-oz lean boneless pork chops, trimmed of visible fat
- Olive oil cooking spray (optional)
- Sea salt and fresh ground black pepper, to taste
- 4 peaches, halved and pitted
- Fresh thyme leaves for garnish
- In a small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2 tbsp and add the rest to a 1-gallon zip-top bag. Add pork to bag and refrigerate for 1 hour, turning occasionally.
- Preheat grill with cooking spray and heat to medium-high. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Grill until pork is opaque throughout and feels firm to the touch, or until internal temperature reaches 160°F on an instant-read thermometer, about 5 to 6 minutes per side.
- Meanwhile, grill peaches over medium heat until tender and juicy, 3 to 5 minutes. Transfer to a plate, season with pepper and brush with reserved 2 tbsp marinade. To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.
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