Grilled Pork Chops with Peach-Parsley Salad Recipe

A grill is the gift that keeps on giving for easy summer dinners, as in the case of this easy pork chop recipe. The pork chops get a perfect sear thanks to patting dry before you add them to the hot, oiled grill grates, and—bonus!—there’s no smoky kitchen to worry about after. You’ll serve the chops with a peppery arugula and stone-fruit salad; a perfect savory-sweet dinner pairing. Peaches and apricots are called for here, but any in-season stone fruit like plums or nectarines would taste great alongside. Shopping tip: bone-in, center-cut pork chops are the way to go here, anything smaller will cook much more quickly.

Ingredients

• ¼ cup balsamic vinegar
 
• 1 tablespoon honey
 
• 1 clove garlic, finely chopped
 
• 1½ 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

• • How to Make It

    Step 1

    Preheat grill to high (450°F to 500°F) and lightly oil grates. Whisk vinegar, honey, garlic, ½ teaspoon each salt and pepper, and 5 tablespoons oil.
    Step 2

    Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with remaining 1 teaspoon salt and teaspoon pepper. Grill, uncovered, flipping once, until a meat thermometer inserted in thickest portion registers 145°F, 3 to 4 minutes per side. Let rest for 10 minutes.
  • Step 3
    Meanwhile, toss arugula with parsley and peaches. Serve with pork, drizzled with vinaigrette.