Grilled Pork Chops with Grilled Peaches | with Easy Pork Marinade Recipe

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar provides acidity with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Oregano offers a similar flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Welcome to the kitchen and introduction to the dish.

Prepare the mustard marinade: zest one lemon into a mixing bowl.

Squeeze in about 3 tablespoons of lemon juice.

Add 1 tablespoon of whole grain mustard and 1 tablespoon of Dijon mustard.

Incorporate 1 tablespoon of fresh thyme and 2 teaspoons of sea salt.

Pour in 1.5 to 2 tablespoons of maple syrup and 2 tablespoons of whiskey.

Add lots of ground black pepper and 4-5 minced garlic cloves.

Pour in about 1/4 to 1/3 cup of avocado oil and whisk everything together.

Place the pork chops in a Ziploc bag and pour the marinade over them, ensuring they are well coated.

Seal the bag and massage the marinade into the pork chops, then refrigerate for at least 1-2 hours or overnight.

Quarter the peaches and coat them with avocado oil using a pastry brush.

Preheat the grill to at least 500 degrees Fahrenheit for 15 minutes.

Place the peaches on a baking sheet and set aside until ready to grill.

Grill the pork chops until they reach an internal temperature of 140 degrees Fahrenheit, adjusting for thickness.

Remove the pork chops from the grill and let them rest for 10-15 minutes before slicing.

Prepare a simple arugula salad with a squeeze of lemon juice, olive oil, and ground black pepper, then toss together.

Plate the arugula salad as a base, place the pork chop on top, and add grilled peaches on the side.

Finish with freshly ground black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens