One of my favorite summer snacks is a bowl of peaches drizzled (OK, doused) with sugar. Alas, I am not a baker (at least, not a successful one)...but if I were, I would make peach cobblers all summer. And probably eat them for breakfast. Peach cobbler & coffee??! Why have I not been making this my breakfast every morning??
Peach-bourbon bbq sauce, peach smoothies, peach bellinis...oh, my list could go on and on.
Anyway, to kick off peach season, I'm making Grilled Peaches & Pork tonight. Wish me luck.
Cooking Light
Ingredients:
4 (4-oz) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice (about 2 limes)
3 teaspoons chopped fresh thyme
1/2 teaspoon salt & pepper
4 large peaches (peeled, halved & pitted)
salad greens
1 teaspoon turbinado or granulated sugar
Directions:
1. Combine 2 tablespoons vinegar, lime juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.
2. Grill pork about 3 minutes on each side or until pork is done. Set aside.
3. Place peaches, cut sides up, on a plate & drizzle with remaining 2 tablespoons vinegar. Grill peaches (cut sides down) for 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through.
4. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.
5. Drizzle salad greens with reserved 1 tablespoon juice mixture, tossing to coat. Divide greens evenly among plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.
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