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.