Recipe modified from http://www.thegardenofeating.org/2011/05/grilled-pork-chops-with-balsamic-glazed.html
Grilled Marinated Pork Chops With Balsamic-Glazed Peaches
Serves 4
Ingredients
Pork Chops
- 4 good-sized, bone-in pork chops
- ½ cup olive oil
- ¾ cup apple cider vinegar
- 2 garlic cloves, pressed or minced
- 1 tsp kosher salt
- Few grinds black pepper
- Pinch of cayenne pepper
- 6-8 ripe peaches
- 1 cup balsamic vinegar
- 2 tbsp maple syrup
- Few grinds black pepper
- In a medium bowl, whisk together oil, vinegar, garlic, salt, black pepper and cayenne.
- Coat the pork chops in the mixture, place in a Ziploc bag, and marinate in the refrigerator for at least 30 minutes (up to 6 hours, or even overnight).
- Rinse the peaches and cut them in half, removing pits and any stems.
- In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil; reduce the heat to low and simmer until it is reduced by half, roughly 20-25 minutes.
- Stir in the syrup and the freshly ground black pepper.
- Remove from the heat and set aside.
- Heat grill to medium high heat. Remove the pork chops from the marinade and place on the grill. Grill each pork chop for 3 minutes on each side, or until the internal temperature reaches 160 degrees. Don't be shy about checking for doneness.
- Just before the chops are fully cooked, brush the peaches with the balsamic glaze and place them on the grill, cut side down.
- Brush the top side of the peaches with the glaze and grill until they are lightly browned, approximately 2 minutes. Turn them over, brush the cut side with the balsamic glaze again and continue to cook for another 2 minutes.
Brought to you by Webroot's copywriter and culinarian, Justine Kurtz.
