By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
420 cal · 25 min
Basil-Rubbed Pork Chops with Nectarine-Blue Cheese Salad
Recipe GLPRd69a6e880c70d3
Succulent pork chops seasoned with fresh basil are pan-seared until perfectly cooked and served alongside a vibrant salad of ripe nectarines, creamy blue cheese, and toasted pine nuts dressed with a light honey vinaigrette. This elegant dish brings together sweet fruit, savory cheese, and tender pork for a restaurant-quality dinner in under 30 minutes.
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Ingredients
2 pork chops (about 1 inch thick)
8 fresh basil leaves
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ripe nectarines, halved and pitted
2 ounces crumbled blue cheese (about 1/2 cup)
1 tablespoon raw honey
2 tablespoons toasted pine nuts
Directions
Thinly slice 4 of the basil leaves and set aside. Lightly bruise the remaining 4 whole basil leaves by tapping them with the side of your knife to release their aroma.
Pat the pork chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Press the bruised basil leaves onto both sides of each pork chop, then lightly brush both sides with 1 tablespoon of the olive oil.
Heat a large skillet over medium-high heat. Once hot, carefully place the pork chops in the skillet and cook for 6-7 minutes on the first side without moving them, until a golden crust forms.
Flip the pork chops and cook for another 5-6 minutes on the second side, until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part. Transfer to a warm plate and let rest for 3 minutes.
While the pork cooks, cut the nectarines into thin slices and arrange them on a serving platter. Scatter the crumbled blue cheese and toasted pine nuts over the nectarines.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the honey, and the reserved sliced basil. Drizzle this dressing over the nectarine salad and toss gently to combine.
Place the rested pork chops on the platter alongside the nectarine salad and serve immediately.
Comments
This is a solid weeknight dish that checks most boxes: pork chops and nectarines both find their way to Charlotte grocers in summer and early fall, and all core ingredients (basil, blue cheese, pine nuts, olive oil) stock reliably at Harris Teeter, Food Lion, Kroger, or ALDI. The stated 25 minutes is honest if you're quick with a knife, though expect 35-40 if you're dicing nectarines and toasting pine nuts. Cost per serving lands around $6-$7 depending on nectarine season and your blue cheese choice, driven mainly by the cheese and nuts. The real caveat: this is a same-night dish—the salad wilts and the pork chops don't reheat well—so plan for two people eating together, and nectarines are a seasonal window (late June through August in the Carolinas), which means this hits hardest in summer rather than as a year-round repertory piece.
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