Anna Watson Carl
When you've got peaches and tomatoes, who needs lettuce?
Prep Time: 0 hours 10 mins
Total Time: 0 hours 25 mins
4 8-oz. bone-in pork chops
1/4 c. whole-grain Dijon mustard
1/4 c. plus 2 tbsp. red wine vinegar
2 tbsp. honey
8 tbsp. extra-virgin olive oil, divided
2 large heirloom tomatoes, cut into 1" chunks
3 peaches, sliced
1/4 c. basil leaves, torn, plus more for garnish
Freshly ground black pepper
- Preheat oven to 375°. Place pork chops in a shallow glass baking dish. In a small bowl, whisk together mustard, red wine vinegar, honey, and 4 tablespoons olive oil. Pour mixture over pork, turning to coat, and let sit 10 minutes.
- Place tomatoes, peaches, and basil in a large bowl. In a small bowl, whisk together remaining 2 tablespoons vinegar and remaining 4 tablespoons olive oil. Drizzle mixture over tomato-peach mixture and toss, then season with salt and pepper.
- Heat an ovenproof grill pan over medium-high heat. Remove pork chops from marinade and season with salt and pepper. Grill 3 minutes per side, then transfer pan to oven and finish cooking 6 to 8 minutes more or until the internal temperature reads 145°. Let rest 5 minutes.
- Serve pork chops with tomato-peach salad and garnish with basil.
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