Pork Chops with Nectarine-Blue Cheese Salad & Toasted Pine Nuts

By ctaubenheim

Ingredients

• 4 (1 inch thick) center cut boneless pork chops
• 16 basil leaves; 8 left whole and 8 sliced into ribbons
• 4 Tbsp olive oil
• kosher salt and freshly ground black pepper
• 4 nectarines, slightly under ripe, halved and pitted
• 4 oz blue cheese, crumbed (1 cup)
• 2 Tbsp honey
• 1/4 cup pine nuts, toasted
• coarsely ground black pepper

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Heat grill to high. Rub each side of the pork chops with a basil leaf, brush with 2 Tbsp of the oil, and season with salt and pepper. Grill for 4 to 5 minutes per side or until slightly charred and just cooked thru. Remove to a plate, tent loosely with foil, and let rest for 5 minutes. While the pork is resting, brush the cut side of the nectarines with the remaining 2 Tbsp oil and place on the grill, cut side down. Grill for 2 to 3 minutes or until golden brown and caramelized. Turn over and grill for 1 to 2 minutes or until slightly soft. Remove the nectarines from the grill and top each half with some blue cheese. Drizzle with honey and garnish with the basil ribbons, pine nuts, and a sprinkling of the black pepper. Serve alongside the pork chops.