Grilled Peaches and Pork

Grilled Peaches and Pork (Adapted from CL)

4 boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted
6 cups gourmet salad greens
1 teaspoon turbinado sugar

Pound each piece of pork to about a 1/4" thickness.

In a small bowl, whisk together 2 tablespoons balsamic vinegar, juice, thyme, salt, and pepper. Set aside 1 tablespoon of the juice mixture. Add the remaining juice mixture in a ziploc bag and add pork. Seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate. Drizzle evenly with the remaining 2 tablespoons balsamic vinegar.

Place pork on a lightly oiled grill rack. Cook about 3 minutes on each side or until pork is done. Remove and keep warm.

Place peaches, cut sides down, on the grill rack. Cook 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Slice each peach into 4 slices. Cut the pork into 1" thick strips.

Drizzle salad greens with the 1 tablespoon juice mixture you set aside earlier. Toss gently to coat. Divide greens evenly between 4 plates. Top with pork and peach slices. Sprinkle turbinado sugar evenly over the salads.

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