Grilled Peaches and Pork

• 4 (4 ounce) boneless center-cut pork loin chops
• 14 cup balsamic vinegar, divided
• 2 tablespoons fresh lime juice
• 3 teaspoons chopped fresh thyme
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 4 large peaches, peeled, halved, and pitted (about 12 ounces)
• cooking spray
• 6 cups trimmed arugula
• 1 teaspoon granulated sugar (or turbinado)

1. Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.
2. Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl.
3. Reserve 1 tablespoon juice mixture.
4. Pour the remaining juice mixture in a large zip-top plastic bag.
5. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.
6. Preheat grill to medium heat.
7. Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.
8. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done.
9. Set aside.
10. Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned.
11. Turn and cook 2 minutes or until heated through.
12. Cut each peach half into 4 slices.
13. Slice pieces of pork into 1-inch-thick strips.
14. Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat.
15. Divide arugula evenly among 4 plates.
16. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

center, balsamic vinegar, lime juice, thyme, salt, ground black pepper, peaches, cooking spray, trimmed arugula, sugar

Taken from www.food.com/recipe/grilled-peaches-and-pork-380785 (may not work)