Lamb with couscous pilaf and green salad

Delight in the succulent flavors of lamb paired with the aromatic blend of couscous pilaf and fresh green salad. A harmonious combination of textures and tastes.

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 to a high temperature of 450°F to 500°F and lightly grease the grates. Combine vinegar, honey, minced garlic, ½ teaspoon of salt and pepper each, and 5 tablespoons of oil in a bowl.
2. Dry the pork chops with a paper towel and coat them with the remaining 1 tablespoon of oil. Sprinkle both sides with the remaining 1 teaspoon of salt and pepper.
3. Place the chops on the grill, cook without covering, flipping only once, until a meat thermometer reads 145°F when inserted into the thickest part of the meat, approximately 3 to 4 minutes on each side. Allow it to rest for 10 minutes.
4. While waiting, mix arugula with chopped parsley and sliced peaches. Serve alongside the pork chops, topped with the vinaigrette.

Summary:

• Calories: 5127 kcal
• Fat: 366 g
• Protein: 260 g
• Carbs: 190 g
• Potassium: 4550 mg
• Magnesium: 519 mg