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Prepare the grill.
Remove pork from brine and pat dry with paper towel. Brush each pork chop and the cut side of peaches with olive oil. Season with
Place a mound of cooked broccoli rabe or spinach on a plate, if using, and top with one pork chop. Garnish with the peach halves, drizzle the chop and peaches with the balsamic vinegar and serve immediately.
Last edited by Goose (3/05/2016 7:00 am)