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Starfield Vineyards

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Balsamic-Marinated Pork Chops & Grilled Peaches

Balsamic-Marinated Pork Chops & Grilled Peaches
Recipe Date:
April 15, 2021
Serving Size:
Cook Time:
Imperial (US)
  • 1/3 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp honey
  • 1 tbsp fresh rosemary, chopped
  • 4- 5 oz lean boneless pork chops, trimmed of visible fat
  • olive oil cooking spray (optional)
  • sea salt and fresh ground black pepper, to taste
  • 4 peaches, halved and pitted
  • fresh thyme leaves for garnish
  • In a small bowl, whisk together vinegar, oil, honey, and rosemary. Reserve 2 tbsp and add the rest to a 1-gallon zip-top bag.
  • Add pork to bag and refrigerate for 1 hour, turning occasionally.
  • Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over the stove.
  • Remove pork from the fridge, discard marinating liquid, and season pork with salt and pepper.
  • Broil pork or cook in a grill pan until pork is opaque throughout and feels firm to the touch, or until internal temperature registers 160°F on an instant-read thermometer, about 5 to 6 minutes per side.
  • Meanwhile, cook peaches under the broiler or in a grill pan over medium heat until tender and juicy, 3 to 5 minutes.
  • Transfer to a plate, season with pepper, and brush with reserved 2 tbsp marinade. To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.

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