Pork Chop with Grilled Peach & Scallion Rice

Use 3-4 peaches for four servings, cut them in half and drizzle 2 tablespoons of balsamic vinegar.
Grill cut side down first.

Marinate 4 pieces of boneless porkchops in for an hour or two:

• 2 tablespoons of balsamic vinegar
• 2 tablespoons of lime juice
• 3 teaspoons of chopped fresh thyme
• salt & pepper

reserve 1 tablespoon of mix - later drizzle arugula with the mix before serving

Porkchops are supposed to be grilled 3 minutes on each side but I put them in the oven and finished in the broiller.

Serve porkchop on arugula with peaches

Green Onion Rice
In medium heat, with 1 tablespoon of oil, add 4 thinly sliced green onion for 3 minutes
Add 1 & 1/2 long-grain rice / 1 can of chicken broth / 1cup of water
Season with salt & pepper
Bring to a boil then reduce to a simmer

Cook until rice is tender and liquid is gone (about 15 minutes)
Remove from heat covered for 10 minutes, add chopped cilantro.