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.
