Pork Chops with Nectarine and Arugula Salad

Featured by Ledgewood Creek Winery & Vineyards in the Gold Wine Club.

Ingredients

1 Shallot, minced
5 Large Garlic Cloves, minced
5 Sprigs of fresh Thyme
2 Tbs. Olive Oil
2 Tbs. Balsamic Vinegar
Sea Salt and Pepper (Season to Taste)
4 Nectarines
4 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1 Bunch Arugula

Instructions

For the Pork Chops:
Combine the first set of ingredients and marinate the pork for 5 hours or overnight the night prior. Preheat the grill or skillet to medium-high heat.

Cut nectarines into halves. Grill/heat the nectarines for a few minutes, then remove. Grill the Pork Chops 2 to 4 minutes per side to desired finish. Let rest.

For the Salad:
Toss the Arugula and grilled nectarines with the remaining ingredients and serve with Pork Chops.



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