1-17-2011 good, no fresh peaches so i tried canned
7-12-2009 very good, pretty easy
Pairing peaches with succulent pork is the ultimate summer supper.
Balsamic vinegar and turbinado sugar bring out the sweetness of the
peaches, while grilling the fruit caramelizes the sugars.
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup 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 peaches, peeled, halved, and pitted (about 12 ounces)
6 cups trimmed arugula
1 teaspoon turbinado or granulated sugar
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
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
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
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 turbinado
Yield: 4 servings (serving size: 3 ounces pork, 8 peach slices, 1 1/2
cups arugula, and 1/4 teaspoon sugar)
CALORIES 216 (29% from fat); FAT 7g (sat 2.4g,mono 3g,poly 0.6g); IRON
1.5mg; CHOLESTEROL 65mg; CALCIUM 84mg; CARBOHYDRATE 12.7g; SODIUM
234mg; PROTEIN 25.5g; FIBER 0.6g
Cooking Light, JUNE 2005
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