Grilled Peaches and Pork

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.

Yield:

4 servings (serving size: 3 ounces pork, 8 peach slices, 1 1/2 cups arugula, and 1/4 teaspoon sugar)

Ingredients

1. 4 (4-ounce) boneless center-cut pork loin chops
2. 1/4 cup balsamic vinegar, divided
3. 2 tablespoons fresh lime juice
4. 3 teaspoons chopped fresh thyme
5. 1/2 teaspoon salt
6. 1/2 teaspoon freshly ground black pepper
7. 4 large peaches, peeled, halved, and pitted (about 12 ounces)
8. Cooking spray
9. 6 cups trimmed arugula
10. 1 teaspoon turbinado or granulated sugar

Directions

1. 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 rolling pin.
2. 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.
3. Preheat grill to medium heat.
4. Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.
5. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.
6. 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 1-inch-thick strips.
7. 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 sugar.

Notes