Yummy Balsamic Pork
Fire up the Grill for Dinner Tonight!
This recipe is a tasty dish that incorporates a lot of different flavors that the whole family will love! Enjoy these grilling tips from Annessa Chumbley for Grilled Balsamic Pork Chops with Bacon Wrapped Green Beans and Grilled Peaches.
4 boneless pork loin chops, about 3/4 inch thick
4 peaches, cut in half, pit removed
2. Remove all bags from refrigerator, allowing the pork and peaches to sit on the counter. Remove green beans from marinade. Using a bacon slice, wrap about 5 green beans with bacon. Secure with toothpick. Continue until all green beans are wrapped.
3. Preheat grill to a high temperature. Place pork chops, peaches and bacon wrapped casino online green beans on the grill. After 3 minutes, flip pork chops and close lid to finish grilling until internal temperature in 145 degrees F, about another 3-4 minutes. Remove to plate and tent with aluminum foil, allowing to rest.
4. Peaches will be done after about 5 minutes. Remove and place on a serving plate.
5. Continue cooking green beans and bacon, turning as needed, about 7-9 minutes, until bacon is crisp. Remove from grill and serve.
• When you"re selecting pork, look for the darkest shade of pink that you can find. Pale pork is not your friend.
• When reusing a marinade that has been in contact with meat as a baste it"s absolutely critical that you bring the reserved marinade to a boil for five minutes to ensure that you"ve killed any germs. If you"d like to baste, just reserve a portion of the marinade for later use.
• Only flip your meat once! The pork will let you know it’s ready to be flipped when it stops sticking to the grill.
• The USDA doneness temperature for pork has been reduced to 145*. There is no need for grandma"s balsa wood pork chops. Slightly pink pork is not poison.
• Don’t pull your beans off the grill until the bacon is nice and crispy.