1. In a bowl, add Italian seasoning, pepper flakes, balsamic salad dressing, garlic and soy sauce for marinade. Whisk to combine. Pour 1/4 of the balsamic marinade into each of the 3 Ziploc bags, placing pork chops in one, peaches in one and the green beans in the final bag. Place in refrigerator and let marinade for 20-30 minutes. Reserve remaining marinade for brushing on pork during grilling.
2. Remove all bags from refrigerator, allowing the pork and peaches to sit on the counter. Remove green beans from marinade. Using a bacon slice, wrap about 5 green beans with bacon. Secure with toothpick. Continue until all green beans are wrapped.
3. Preheat grill to a high temperature. Place pork chops, peaches and bacon wrapped green beans on the grill. After 3 minutes, flip pork chops and close lid to finish grilling until internal temperature in 145 degrees F, about another 3-4 minutes. Remove to plate and tent with aluminum foil, allowing to rest.
4. Peaches will be done after about 5 minutes. Remove and place on a serving plate.
5. Continue cooking green beans and bacon, turning as needed, about 7-9 minutes, until bacon is crisp. Remove from grill and serve.
• When you're selecting pork, look for the darkest shade of pink that you can find. Pale pork is not your friend.
• (NOTE: WE DID NOT CALL FOR REUSING MARINADE IN THIS RECIPE. WE RESERVED A PORTION FOR LATER USE.) When reusing a marinade that has been in contact with meat as a baste it's absolutely critical that you bring the reserved marinade to a boil for five minutes to ensure that you've killed any germs.
• Only flip your meat once! The pork will let you know it's ready to be flipped when it stops sticking to the grill.
• The USDA doneness temperature for pork has been reduced to 145*. There is no need for grandma's balsa wood pork chops. Slightly pink pork is not poison.
• Bacon and green beans are a classic flavor combination.
• Don't pull your beans off the grill until the bacon is nice and crispy.