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Easy, Fast, Impressive-but-easy, Kid-friendly

Balsamic-Marinated Pork Chops & Grilled Peaches

I have no idea what “clean eating” is, but apparently, this is marvelously clean. More important to me is that it is marvelously easy and delicious. Bonus: it looks way more complicated than it is. The flavor profile! The balance of sweet and savory!  So amaze your friends and enjoy simple, honest food.

Recipe credit to Julie O’Hara

http://www.cleaneatingmag.com/recipes/balsamic-marinated-pork-chops-grilled-peaches/

Note: I serve this with a humble but always-satisfying baked potato.

Serves: 4

Hands-on time: 10 minutes

Total time: 1 hour, 20 minutes (includes 1 hour for marinating)

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. 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.
  2. Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove. (Note: I grill these outside on an actual grill, not a silly grill pan. Come on.) Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Broil pork or cook in grill pan until pork is opaque throughout and feels firm to the touch, or until internal temperature registers 160°F on an instant-read thermometer, about 5 to 6 minutes per side. (Could be less, depending on the size of the pork chop. Throw a little marinade on them again as you grill if you’re feeling fancy.)
  3. Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3 to 5 minutes. (Note: I think it takes longer than this– though maybe if I bothered to skin the peaches, it would be faster. Meh.) 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.

Nutrients per serving (5 oz pork chop, 1 peach, 2 tbsp marinade): Calories: 310, Total Fat: 10 g, Sat. Fat: 3 g, Carbs: 23 g, Fiber: 1 g, Sugars: 21 g, Protein: 31 g, Sodium: 125 mg, Cholesterol: 95 mg

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About valeriekj

I like to eat and drink good things with good people.

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