Pork Chops with Nectarine Relish

• Recipe by Bobby Flay

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.

Ingredients

1. 1/4 cup pine nuts
2. Four 6-ounce center-cut boneless pork chops, about 1 inch thick
3. Olive oil, for brushing
4. Salt and freshly ground pepper
5. 4 firm nectarines, halved and pitted
6. 2 tablespoons balsamic vinegar
7. 1 tablespoon honey
8. 1/2 small red onion, thinly sliced
9. 1 tablespoon shredded basil

Directions

1. Light a grill. In a skillet, toast the pine nuts over high heat, stirring, until golden, about 4 minutes. Transfer to a bowl.
2. 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.
3. 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.