Balsamic Pork Chops

Step 1

Combine the vinegar, olive oil, lemon juice, garlic, mustard, honey, Italian seasoning, salt, and pepper in a 1-pint jar. Cover and shake well to combine.

Step 2

Place the pork chops in a 1-gallon zip-top bag and pour in ¾ cup of the dressing. Seal the bag and marinate in the refrigerator for 1 to 4 hours. Refrigerate the remaining dressing.

Step 3

Oil a grill or grill pan and heat over medium-high heat. Remove the pork chops from the marinade and pat dry. Grill the pork chops until well marked on the bottom, 4 to 6 minutes. Flip and grill until a thermometer inserted into the center registers 145˚F, 4 to 6 more minutes. Remove from the grill and let rest for 10 minutes.

Step 4

Toss together the arugula, peaches, feta, red onion, and reserved dressing in a large bowl. Serve the pork chops with the salad.