In the summertime, Bobby Flay loves eating relishes made with either fresh or grilled fruit. Smoky-sweet grilled nectarines mixed with honey, balsamic vinegar and crunchy pine nuts are fantastic with juicy pork chops.
Fast Pork Recipes
1/4 cup pine nuts
Four 6-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground pepper
4 firm nectarines, halved and pitted
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 small red onion, thinly sliced
1 tablespoon shredded basil
How to Make It
Light a grill. In a skillet, toast the pine nuts over high heat, stirring, until golden, about 4 minutes. Transfer to a bowl.
Brush the chops with oil and season with salt and pepper. Grill the chops over high heat, turning once, until cooked through, 10 to 11 minutes. Transfer to a plate; let rest for 5 minutes.
Meanwhile, brush the nectarines with olive oil and grill cut side down until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer; cut into 1/2-inch dice. Put the nectarines in a bowl and stir in the vinegar and honey. Add the onion, basil and pine nuts and season with salt and pepper. Serve the pork chops topped with the relish.
A fruity, flamboyant Australian red, such as a Shiraz.
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