I wasn't sure if I was going to like the grilled peaches but this combination is delicious. I marinated boneless American-cut pork chops in: balsamic vinegar, fresh lime juice, salt, and pepper for about an hour. While the chops were marinating I cut up several large peaches and drizzled some balsamic vinegar on the cut side. I grilled the peaches on a very hot grill, starting with the cut side down...at first I thought I ruined them because they were so blackened but after I took off the charred skins and the really charred edges....the peaches were actually cooked perfectly. It took a couple minutes on each side. When the chops were ready I first seared them using direct heat for a couple of minutes on each side and then finished them on the cooler side of the grill, covered with a vent half-way open. I cooked them for another five minutes using indirect heat.
When we ate the pork and the grilled peaches in the same bite it was outstanding. The peaches were caramelized but really juicy inside (kinda tasted like a really good apple sauce but peachy!) and the pork was crisp on the outside and so unbelievably juicy on the inside. This is def a do-again dinner. The pork chops were so inexpensive also, it only cost about $1 a chop at Jewel this week.
Enjoy the flavors!
These look great - oh why did I have to become a vegetarian two weeks ago?? I wonder what I can use instead of the pork?? Gonna try the peaches for sure - maybe with some vanilla ice cream for dessert?
ReplyDeleteGrilled peaches with vanilla ice cream sounds amazing! Let me know if you try that. I'm going to try grilling more fish and other seafood as well as Thai vegetarian dishes also so look for those posts. Thx for becoming my first non-family follower and for my first comment!
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