What's Cookin Wednesday - Summer Pork Chops

The best parts of summer involve fresh, juicy fruit and the grill. Usually separate from each other, but this recipe combines both for a delicious outcome!

Ingredients

- 1/4 cup balsamic vinegar

- 1 Tbs honey

- 1 clove garlic, finely chopped

- 1 1/2 tsp kosher salt, divided

- 1 tsp freshly ground black pepper, divided

- 8 Tbs olive oil, divided plus more for grill grates

- 4 1/2" thick bone-in pork chops (about 2#)

- 4 cups arugula

- 1 cup loosely packed fresh flat-leaf parsley leaves, torn

- 4 ripe peaches, nectarines or apricots, pitted and sliced

I used boneless pork chops, mixed greens instead of arugula and peaches. Skipped the parsley.

Preheat grill to high (450°F to 500°F) and lightly oil grates. Whisk vinegar, honey, garlic, ½ teaspoon each salt and pepper, and 5 tablespoons oil.

Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with remaining 1 teaspoon salt and teaspoon pepper. Grill, uncovered, flipping once, until a meat thermometer inserted in thickest portion registers 145°F, 3 to 4 minutes per side. Let rest for 10 minutes.

Meanwhile, toss arugula with parsley and peaches. Serve with pork, drizzled with vinaigrette.

We enjoyed this. The vinaigrette was great! My toddler loved it!

Comments

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