I had some very ripe peaches and wondered what to do with them. A search on “peaches” brought up all sorts of sweet recipes, so I searched on “peaches and meat” and up came recipes with pork. So, I made this very colorful dish using an idea by FoodieCrush. My dish is more peach focused since I had lots of those. In fact, in this picture you can just barely see the meat (lower right) since the peaches and salsa covers it. One hint, to make it easier to eat I pre-sliced the meat before serving.

Diet

[x] Flexitarian + Omnivore
[O] Vegan
[O] Vegetarian
[O] Pescatarian
[x] Gluten free
[x] Weight Maint
[O] Keto Diet: could just marinade and eat the meat
[x] Mediterranean
[x] Lectin Avoidance
[x] Oxalate Avoidance
[x] Purine Avoidance

Balsamic Peach Pork

A sweet and savory dish of marinated pork, topped with a peach balsamic salsa.

5 from 1 vote

Print Pin

Course: Dinner

Cuisine: American

Servings:

Calories: 309kcal

Author: Patty

Equipment

Pot with lid
Baggie for marinate
Knife
Glass bowl
Baking sheet with parchment paper
Grill skillet (indoors)

Ingredients

2 boneless pork chops (thick cut is best)
2 t Kosher salt
2 t black pepper (freshly cracked)

Marinate

2 T Olive oil
2 C apple cider
1 C water
1/2 C granulated organic sugar
1/4 C kosher salt
2 5 Sprigs rosemary
2 garlic (peeled and smashed)
1 t black peppercorns

Salsa Topping

3 t granulated sugar (divided)
1/2 C red onion (thinly sliced )
3 t balsamic-pomegranate vinegar
1 1/2 teaspoons Korean chili garlic sauce

Toppings

4 leafs bib lettuce
fresh basil leaves (torn by hand for a rustic look)
1 Peach (halved and sliced )

Instructions

First, rinse and pat dry pork chops and place in a freezer bag.
Meat marinade: In a pot, boil the cider, water, sugar, and salt so that everything is incorporated. Remove from heat, add rosemary sprigs, smashed garlic and black peppercorns. Set aside. Cut the pork chops in half so you have four equal parts. Once cool add to the freezer bag with the meat. Keep in the fridge for a minimum of ~4 to 12 hours.
Salsa topping: Peel and thinly slice the red onion and place in a bowl. Add pomegranate balsamic vinegar, garlic-chili sauce, and sugar. Set aside at least ~10 minutes to remove the bite from the raw onion.
Cook the meat: Oven set to 350F. Remove the pork chops and dispose the marinade. Pat the meat dry, lightly brush with olive oil and seasoned with salt and pepper. Grill (indoor or outdoor) the meat ~5min per side or until they have grill marks. Then, if required, place on a parchment lined baking sheet and place in the oven to finish cooking. Pork should reach 155F internal temp. Then remove from oven.
Grill Peaches: Chiffonade or tear basil and set aside. Cut one peach in half and dispose of the pit. Lightly brush the fleshy side with pomegranate balsamic vinegar and sprinkle on 1/2t of sugar, then place on the grill to cook. Do this with both halves. Grill the peaches flesh side down on the high temperature and then transfer to a cutting board and cut into slices.
Plate with a few small butter lettuce leaves on the bottom, place the meat in the middle, top with the onion mixture and place the grilled peaches on the sides. Finally top with the sliced basil and a teaspoon of the pomegranate balsamic vinegar.

Notes

Marinades used in meals should not be counted at full since most of it is disposed. A rule of thumb I use is ~2T per 1 portion (2-4oz) is probably absorbed. This recipe shows full values so using this rule-of-thumb the nutritional counts should be:

Per serving 253.63c, 12.25k, 19.73p, 1.36f, 533.95s.

The peach pits contain amygdalin, which breaks down into the poison hydrogen cyanide when ingested, so be sure to dispose of the pit properly.

Nutrition