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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
