Basil-Rubbed Pork Chops with Nectarine-Blue Cheese Salad

We are really loving our grill this summer.  It makes life easier in general, and just feels like a summer tradition. This is a great grilling recipe, keeping your kitchen free of heat from the oven and dirty pots and pants.

The flavor of the grilled nectarines is wonderful, and the addition of the creamy blue cheese is a perfect compliment.  It tastes much more complicated than it really is to make, which I view as a total bonus.  Just whip up a nice green salad to serve alongside, and you have a perfect summer meal.

you will need:
4 (1 inch thick) center-cut boneless pork chops
16 basil leaves, half chopped into ribbons
4 tablespoons olive oil
kosher salt & freshly ground pepper
4 nectarines, slightly underripe, halved and pitted
4 ounces blue cheese, crumbled (about 1 cup)
2 tablespoons honey
¼ cup pine nuts, toasted

Heat your grill to high.  Rub each side of the pork chops with a basil leaf, brush with 2 tablespoons of the oil, and season with salt and pepper.  Grill for 4 to 5 minutes per side or until slightly charred and just cooked through.  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 tablespoons 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 more, 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 pepper.  Serve alongside the pork chops.

serves: 4
time: 35 minutes
from: Bobby Flay’s Grill It

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One Comment

  1. julianna
    Posted July 25, 2012 at 12:15 pm | Permalink

    this sounds delicious!! Bobby and his grill do it again!

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