Pork Chops with Nectarine and Arugula SaladFeatured by Ledgewood Creek Winery & Vineyards in the Gold Wine Club.
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 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1 Bunch Arugula
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.