Nutrition per serving may change if servings are adjusted.
2 6- to 8-ounce bone-in pork chops ( ½ inch thick)
½ teaspoon kosher salt
½ teaspoon ground pepper
2 small peaches, halved and pitted
4 ( ½ inch) slices baguette
3 cups arugula
1 tablespoon balsamic glaze
1 ounce goat cheese or feta cheese, crumbled
Preheat a gas or charcoal grill to medium-high.
Season pork chops with salt and pepper. Oil the grill rack (see Tip). Place the chops on the rack directly over the heat; cover and grill, turning once, until done (145°F), 6 to 8 minutes. Grill peaches, cut-sides down, rotating once halfway through, until charred, about 3 minutes. Grill bread slices until char marks form, 1 to 2 minutes.
When the peach halves are cool enough to handle, slice them into thirds. Serve the chops and peaches over arugula. Drizzle with balsamic glaze and top with goat cheese (or feta) and, if desired, additional pepper. Serve with the grilled bread.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.)