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Recipe Tags:

Food

Recipe Instructions:

Ingredients
¼ cup balsamic vinegar

1 tablespoon honey

1 clove garlic, finely chopped

1 ½ teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

6 tablespoons olive oil, divided, plus more for grill grates

4 ½-in.-thick bone-in pork chops (about 2 lb.)

4 cups arugula (about 4 oz.)

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

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

Directions
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.