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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. Fast Pork Recipes

Bobby Flay
July 2005

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a skillet, toast the pine nuts over high heat, stirring, until golden, about 4 minutes. Transfer to a bowl.

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  • 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.

Suggested Pairing

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

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