Balsamic Marinated Pork Chops & Grilled Nectarines

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I am always on the lookout for low fuss, delicious, and healthy weeknight suppers. What I especially love about this one is it takes advantage of the season’s bounty: nectarines AND it allows me to use my favorite pan: my grill pan!  Grilling the fruit really capitalizes on its sweetness and the marinade is a great combination of flavors that keeps the pork nice and moist.  Even my husband, who is not always a fan of fruit in savory dishes, seemed to enjoy these grilled pork chops and nectarines.

(I served some grilled zucchini with this as well.)

Balsamic Marinated Pork Chops & Grilled Nectarines:

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 3 tablespoons honey
  • 1 tablespoon fresh rosemary, chopped
  • 4  5-oz lean boneless pork chops, visible fat removed
  • sea salt & black pepper to taste
  • 4 Nectarines, halved & pitted (I had a tough time pitting these guys!)
  • fresh thyme leaves for garnish

In a small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag. Add pork to bag and allow to marinate in the refrigerator for at least one hour.

Spray grill pan with cooking spray and heat to medium-high. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side.  Set aside on a plate.

Spray the grill pan with another quick squirt of cooking spray.  Add nectarines to the grill pan over medium heat until tender and juicy, 3-5 minutes. Transfer to plate, and brush with reserved marinade. Serve with pork chops.

Adapted from Clean Eating Magazine July/August issue.

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