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Pork Chops with Nectarine Relish
© Tina Rupp

Pork Chops with Nectarine Relish

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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.

  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
  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.

Suggested Pairing

A fruity, flamboyant Australian red, such as a Shiraz.



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