Tuesday, July 3, 2012

Grilled Pork Chops with Peaches - Paleo Table

Ingredients
Chops
2 boneless or bone-in pork chops
1/4 cup extra virgin olive oil
2 Tbsp apple cider vinegar
2 Tbsp raw organic honey, liquified (optional)
2 garlic cloves, minced
red pepper flakes, to taste
sea salt
freshly ground black pepper
Peaches
2 fresh peaches, halved, pits removed
1/4 cup good-quality balsamic vinegar
1 Tbsp raw organic honey (optional)
sea salt
freshly ground black pepper

Preparation

  1. Combine olive oil, vinegar, honey, and garlic in a glass baking dish. Season pork with salt and pepper. Place it in the marinade and use tongs to turn a couple of times to coat all sides. Refrigerate for 30 minutes.
  2. While pork marinades, combine balsamic vinegar and honey on a large rimmed plate or bowl. Place peaches in vinegar mixture, flat side down, for about 30 minutes. Spoon a little over the top (rounded side) of the peaches.
  3. Preheat the grill to medium high. Grill pork for about 3 minutes on each side or until the internal temperature reaches 160 degrees F. (You can brush a little of the pork marinade on each side while grilling, then discard the remaining pork marinade.)
  4. While pork cooks, grill the peaches, flat side down for about 2 minutes. Turn the peaches with tongs, carefully spoon some of the marinade into the center, and continue grilling for 1-2 minutes.
  5. Serve with your favorite greens. I served with fresh spinach drizzled with some of the leftover peach marinade

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