Balsamic Marinated Pork Chop with Nectarines and Arugula

Serves 6
Brian Streeter
Pairs well with:
Syrah, Napa Valley

Chef Brian Streeter fires up the grill with balsamic marinated pork chops accompanied with grilled nectarines and arugula. Grilling the fruit really capitalizes on its sweetness and the marinade is a great combination of flavors that keeps the pork nice and moist. Grilled nectarines not only make a simple dessert, but also are delicious served atop grilled meats such as pork.

Our Cakebread Cellars Syrah has the perfect amount of tannin to stand up to the richness of the balsamic reduction, its fruity flavor provides a nice balance to the nectarine, and it’s not so heavy that it overpowers the relatively delicate flavor of the pork.


6 pork chops, thick cut
1 shallot, sliced thinly
5 cloves garlic, sliced thinly
5 sprigs fresh thyme
2 T. extra virgin olive oil
2 T. balsamic vinegar
kosher salt
black pepper
4 nectarines, semi firm*
1 T. thyme, picked
4 T. extra virgin olive oil
cracked black pepper
1 T. balsamic vinegar
1 lb. arugula


For the pork chops, combine the shallots, garlic, thyme, olive oil and balsamic vinegar in bowl and toss with the pork chops. Cover, and let marinate for 6 hours or overnight. Remove from the marinade, and season with the salt and pepper.

Preheat the grill. Cut nectarines in half, and slice into ¾ inch wedges and toss with 2 T. olive oil, thyme and cracked black pepper. Grill over a hot fire for a minute on each side, and remove. Grill the pork chop for 2-3 minutes, turn and continue cooking for an additional 2-3 minutes or until done. Toss the arugula and grilled nectarines with the remaining olive oil and balsamic vinegar. Season with salt and pepper. Serve alongside of the pork chops.

*Peaches may be used for a substitution of nectarines

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