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Grilled Peaches and Pork


4 (4 oz) boneless center-cut pork loin chops
1/4 c. balsamic vinegar, divided
2 tbsp. fresh lime juice
3 tsp. shopped fresh thyme
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 oz)
Cooking spray
6 c. trimmed arugula
1 tsp. turbinado or granulated sugar


1: Place each piece of pork between 2 sheets of heavy-duty plastic
wrap and pound each piece to 1/4 inch thickness using a meat mallet or a
rolling pin.

2: Combine 2 tbsp vinegar, juice, thyme, salt, and pepper in a small
bowl. Reserve 1 tbsp juice mixture. Pour the remaining mixture in a
large zip-top plastic bag. Add pork; seal and marinate in refrigerator
for 1 hour, turning occasionally.

3: Preheat grill to medium heat.

4: Place peaches, cut sides up, on a plate; drizzle with remaining 2
tbsp. vinegar.

5: Place pork on grill rack coated with cooking spray; grill 3 minutes
on each side or until pork is done. Set aside.

6: Place peaches, cut sides down, on grill rack; grill 4 minutes or
until soft and slightly browned. Turn and cook 2 minutes or until
heated through.

7: Cut each peach half into 4 slices. Slice pieces of port in 1 inch
thick strips.

8: Drizzle trimmed arugula with reserved 1 tbsp juice mixture; toss to

9: Divide arugula evenly among 4 plates. Top with grilled pork strips
and peach slices; sprinkle with turbinado sugar.

Serves 4