1/4 teaspoon of sea salt
1/8 teaspoon ground black pepper
1/2 teaspoon ground chili powder
[br]Pork Chops and Peaches:
4 peaches {halved and pitted}
Vinaigrette:
1 tablespoon garlic clove, minced {1 large clove}
3 tablespoons Minced Shallot {1/2 large shallot}
1/4 cup Balsamic Vinegar
1/3 cup Extra-Virgin Olive Oil
1 organic orange, 1 teaspoon zested and juiced
Topping:
1/4 cup Fresh Cilantro chopped
Remove the pork from the refrigerator at least 30 minutes before cooking. Season pork chops evenly on both sides with salt, pepper, and chili powder. Set aside. Preheat grill to medium high heat. Grill pork for 5 minutes, flip and cook additional 5 minutes. Turn heat to low under pork chops, leaving the other side hot. Cook pork an additional 15 minutes or until it reaches an internal temperature of 145°. Remove and let rest for 10 minutes before serving. While pork is resting Grill cut peaches over high heat until charred and tender, about 2 minutes per side. Remove and place grilled peaches in vinaigrette, tossing to coat. Remove peaches and slice, place peaches on top of pork, with a generous drizzle of vinaigrette. Garnish with cilantro and serve additional vinaigrette on the side.