Tuscan Peach Marinated Pork Chops

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Ingredients

 3 tbsp honey
 1 tbsp fresh rosemary, chopped
 4 5 oz. lean boneless pork chops
 sea salt & black pepper to taste
 4 peaches, halved & pitted
 fresh thyme leaves for garnish
Directions
1

In a small bowl, whisk together the Peach Balsamic, Tuscan Herb Olive Oil, honey and rosemary. Reserve 2 TBSP and add the rest to a large Ziploc bag.

2

Add pork to bag and refrigerate for 1 hour, turning occasionally.

3

Coat a grill pan with cooking spray and hear to medium-high over stove.

4

Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.

5

Cook in grill pan until pork is opaque throughout and feels firm to the touch, or until internal temperature registers 160*F on an instant-read thermometer, about 5 to 6 minutes per side.

6

Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3 to 5 minutes.

7

Transfer to a plate, season with pepper and brush with reserved 2 tbsp marinade.

8

To serve, place a pork chop on each of 4 plates and top with 2 peach halves.

9

Garnish with thyme leaves.

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Ingredients

 3 tbsp honey
 1 tbsp fresh rosemary, chopped
 4 5 oz. lean boneless pork chops
 sea salt & black pepper to taste
 4 peaches, halved & pitted
 fresh thyme leaves for garnish

Directions

1

In a small bowl, whisk together the Peach Balsamic, Tuscan Herb Olive Oil, honey and rosemary. Reserve 2 TBSP and add the rest to a large Ziploc bag.

2

Add pork to bag and refrigerate for 1 hour, turning occasionally.

3

Coat a grill pan with cooking spray and hear to medium-high over stove.

4

Remove pork from fridge, discard marinating liquid and season pork with salt and pepper.

5

Cook in grill pan until pork is opaque throughout and feels firm to the touch, or until internal temperature registers 160*F on an instant-read thermometer, about 5 to 6 minutes per side.

6

Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3 to 5 minutes.

7

Transfer to a plate, season with pepper and brush with reserved 2 tbsp marinade.

8

To serve, place a pork chop on each of 4 plates and top with 2 peach halves.

9

Garnish with thyme leaves.

Tuscan Peach Marinated Pork Chops

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