Always trying to find new recipes to bring you. I haven't gotten a chance to make this yet, with all that has been going on here. I will be making it soon. Meanwhile, I hope you will make it and tell me your thoughts. I found this in the Clean Eating post the article was featured February 4, 2011. Written By: Julie O'Hara / Photo By: Edward Pond I hope that you enjoy this!
Most of the EVOO used in the marinade for these lean pork chops is discarded after use, so you won't be paying a fatty price for the greater taste.
- 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
- 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.
- Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove. 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 reaches 160°F on an instant-read thermometer, about 5 to 6 minutes per side.
- Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3 to 5 minutes. 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