Balsamic Marinated Pork Chops & Peaches

My husband and I started a cleanse this week.  It’s his first cleanse and I’m kinda proud of him and how far he has come on our healthy living journey.  I tried to get him to cleanse with me about two years ago, but he never got past the look of the Clean Start drink.  He didn’t even try it. 

This time, he’s two days in and so far we’ve learned two things.  One…he really needed this.  Enough said.  Two…we’re both inspired to make healthier meal choices.  If you’re going to take the time to get the crud out why put more crud back in?  At least, that’s our attitude. 

So I’ve been searching for some new and exciting clean eating recipes that we might both enjoy and I found this amazing summer dish courtesy of Clean Eating Magazine.  I pulled it from their quick & easy recipe list and it was as advertised.  Quick, easy and very tasty.  Everyone approved of this flavorful, summer dish including the kids! Bonus, it’s gluten free.

Here’s the recipe with a few slight modifications. 


  •  1/3 cup organic balsamic vinegar
  • 1/3 cup expeller pressed coconut oil
  • 3 tbsp local honey
  • 1 tsp dried rosemary
  • 4 organic pork chops (I chose a bone in option that was pasture centered and had a rating of 4 – read more about whole foods animal welfare ratings here.)
  • sea salt and fresh ground black pepper to taste
  • 4 peaches halved and pitted (buy local if possible, especially in the summer…the taste is so worth it!)

In a small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2 tbsp and add the rest to a 1-gallon zip-top bag. Add pork to bag and refrigerate for 1 hour, turning occasionally. Preheat broiler to high. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Broil pork until it is opaque throughout and feels firm to the touch, or until internal temperature reaches 160°F on an instant-read thermometer, about 5 to 6 minutes per side. Meanwhile, cook peaches under broiler 3 to 5 minutes. Transfer to a plate, season with pepper and brush with reserved 2 tbsp marinade.  I made a small side salad with cucumbers, tomatoes, romaine, red leaf lettuce and crumbled goat cheese and sprinkled it with olive oil, balsamic vinegar, sea salt, fresh ground black better and a few sprigs of fresh cilantro. 

This is on the list of meals to make again!

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