Grilled Pork Chops with Peaches and Balsamic Vinegar

Thick grilled pork chops paired with smoky balsamic-glazed peaches for a sweet-savory summer plate.

Ingredients

• 4 bone-in pork chops, about 1 1/4 inches thick

Kosher salt and freshly ground black pepper

• 3 tablespoons extra-virgin olive oil, plus more for the peaches
• 4 ripe but firm peaches, halved and pitted
• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons fresh thyme leaves
• 1/4 cup torn fresh mint leaves

Directions

1. Heat a grill or grill pan to medium-high. Rub the pork chops with olive oil and season well with salt and pepper.
2. Grill the chops 6 to 7 minutes per side, until the internal temperature reaches 140F. Rest 5 minutes.
3. Brush the peach halves with oil and grill cut-side down until caramelized and marked, about 3 minutes.
4. In a small pan, simmer the balsamic vinegar with the honey and thyme until lightly syrupy, about 3 minutes.
5. Arrange the chops and peaches on a platter, drizzle with the balsamic glaze, and scatter with mint.
6. Serve warm with the resting juices spooned over.

Notes

Inspired by Mario Batali’s grilled pork chops with peaches and balsamic.