Combine peeled peaches, honey, and water into a small saucepan over low heat and allow the peaches to begin to break down (approximately 30 minutes) then blend to a preservative-like texture.
Pork Chops and Peaches
Pre-heat your preferred grill to high.
Season both sides of the pork chops with kosher salt and black pepper and then place the pork chops on the grill and cook, basting with sauce several times. Cook until the pork reaches 145°F. Once done remove the pork to a cutting board to rest.
Grill the peaches cut side down until warmed through and they have developed grill marks. Remove to a plate to rest once done.
Add the arugula and mixed greens to a large plate or two small plates. Slice the rested pork into thin slices and place on top of the salad. Add the peaches and top with goat cheese and walnuts. Drizzle with the remaining peach glaze or a balsamic vinaigrette. Serve immediately.
1. Pork chops and peaches can be grilled on either an indoor grill pan on the stove or outside on a grill.2. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It does not include the nutrition for any substitutions.3. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.