Balsamic-Marinated Pork Chops & Grilled Peaches

Today’s recipe is another Clean Eating creation, this one from the July/August issue.
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Unfortunately most of the peaches we bought for the recipe had gone bad by the time we cooked it, so we were left with one peach to share between us.  Oh well.  The half I had was A-Mazing
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  • 1/3 c balsamic vinegar
  • 1/3 c extra-virgin olive oil
  • 3 T honey
  • 1 T fresh rosemary
  • 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

One: In a small bowl whisk together vinegar, oil, honey and rosemary.  Reserve 2 T and add the rest to a 1 gallon ziploc bag.  Add pork to bag and refrigerate for 1 hour, turning occasionally.

Two: 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.

Three: 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 T marinade.  To serve, place a pork chop on each of 4 plates and top with 2 peach halves.  Garnish with thyme leaves
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  • Nutritionals (5 oz pork chop, 1 peach, 2 T marinade): Calories: 310, Fat: 10g, Carbs: 23g, Fiber 1g, Sugars: 21g, Protein: 31g, Sodium: 125 mg.