Serves 8
40 min
Pork Chops With Nectarine Relish
Recipe GLPRd6b25847391018
Succulent center-cut pork chops seared to perfection and topped with a vibrant, fresh nectarine relish made from grilled fruit, balsamic vinegar, honey, and crisp red onion. Finished with toasted pine nuts and basil for a sophisticated French-inspired main course.
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Ingredients
1/4 cup pine nuts
4 6-ounce chops Four 6-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground black pepper to taste
4 firm nectarines, halved and pitted
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 small red onion, thinly sliced
1 tablespoon fresh basil, shredded
Directions
Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate and set aside.
Pat the pork chops dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper.
Heat a large skillet or grill pan over medium-high heat. When hot, place the pork chops in the pan and cook for 6 to 7 minutes per side until the internal temperature reaches 145°F, turning once. Transfer to a warm plate and tent loosely with foil.
In the same skillet, place the nectarine halves cut-side down. Cook for 2 to 3 minutes until they develop light caramelization, then flip and cook the other side for another 2 minutes. Transfer to a cutting board.
Coarsely chop the grilled nectarines and transfer to a small bowl. Add the sliced red onion, balsamic vinegar, and honey. Toss gently to combine and let sit for 2 minutes to allow flavors to meld.
Stir in the shredded basil and toasted pine nuts into the relish. Taste and adjust seasoning with salt and pepper as needed.
Divide the pork chops among serving plates and spoon the nectarine relish over the top. Serve immediately.
