Grilled pork chops with peach-parsley salad

Tantalize your taste buds with succulent grilled pork chops paired with a refreshing peach and parsley salad. A symphony of flavors awaits!

Ingredients:

• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 1 clove garlic, finely chopped
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 6 tablespoons olive oil, divided, plus more for grill grates
• 4 ½-in.-thick bone-in pork chops (about 2 lb.)
• 4 cups arugula (about 4 oz.)
• 1 cup loosely packed fresh flat-leaf parsley leaves, torn
• 4 ripe peaches, nectarines, or apricots, pitted and sliced

Instructions:

1. Heat up the grill until it reaches a high temperature of 450°F to 500°F and lightly coat the grates with oil. Combine vinegar, honey, minced garlic, ½ teaspoon each of salt and pepper, and 5 tablespoons of oil in a bowl.
2. Dry off excess moisture from the pork chops and coat them with the remaining 1 tablespoon of oil. Sprinkle both sides with the remaining 1 teaspoon of salt and pepper.
3. Grill the pork chops with the lid off, turning them over once, until a meat thermometer reads 145°F when inserted into the thickest part, approximately 3 to 4 minutes per side. Allow the meat to rest for 10 minutes.
4. While waiting, mix arugula with chopped parsley and sliced peaches. Plate alongside the pork chops and drizzle with the prepared vinaigrette.

Summary:

• Calories: 2120 kcal
• Fat: 144 g
• Protein: 148 g
• Carbs: 54 g
• Potassium: 3573 mg
• Magnesium: 280 mg