Grill-less Grill! Clean Eating Balsamic Marinated Pork with Grilled Peaches

I did not cook this today (clearly, thanks to the timestamp, that is blaringly obvious) But I just have to get this out… A confession if you will

This is, literally, the easiest recipe in the world!

AND ITS GOOD FOR YOU!

AND IT’S DIVINE!!

The recipe is from Clean Eating Magazine.. and is BRILLIANT! We marinate ours over night for convenience, but you can marinate the day of if life allows. But literally I cannot rave enough about this - I give this recipe out as often as I can!! YUM!!!!

Ingredients

Major Players

×          4 – 5 oz boneless pork chops

×          4 peaches, halved

×          Fresh thyme leaves for garnish

Marinade

×          1/3 cup balsamic vinegar

×          1/3 cup olive oil

×          3 tablespoon local honey (it will help with your life!)

×          1 tablespoon fresh rosemary, chopped

Tools

×          Small Bowl

×          Large ziplock-like bag

×          Cookie sheet with lip

×          Cooling rack (pure metal is preferred)

Instructions

1.       Whisk together balsamic vinegar, oil, honey and rosemary and set aside 2 tablespoons in the refrigerator for later

2.       Place pork chops and marinade in large ziplock-style bag for at least 2 hours, overnight is fine too… Just be sure to rotate it at least once during the marination (yes, I just made that up)

3.       Once marinating has ended, set oven to BROILER mode (transformers, away!)

4.       Place cooking rack inside/on top of cookie sheet, then place marinated pork on top of cookie sheet. Season with S&P if you desire… Discard the marinade left in the bag.

5.       Place the halved peaches on the cookie sheet/cooling rack flesh side down.

6.       Cook your pork and peach combo platter until the meat reaches 160 degrees F (6ish minutes), but be sure to keep an eye on your peaches, as they might be done before the meat

7.       Garnish with the thyme and VOILA!