Balsamic-Marinated Pork Chops & Grilled Peaches

Ingredients

• 1/3 cup balsamic vinegar
• 1/2 cup olive oil
• 3 tablespoons honey
• 1 tablespoon fresh rosemary, chopped
• 20 ounces lean boneless pork chops, visible fat removed
• olive oil flavored cooking spray
• sea salt and black pepper
• 4 peaches, halved & pitted
• fresh thyme leave (to garnish)

Directions

1. 1

   In a small bowl, whisk together vinegar, oil, honey and rosemary.

2. 2

   Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag.

3. 3

   Add pork to bag and refrigerate for 1 hour, turning occasionally.

4. 4

   Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove.

5. 5

   Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.

6. 6

   Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.

7. 7

   Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes.

8. 8

   Transfer to plate, season with salt and pepper and brush with reserved marinade.

9. 9

   To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.