Pork Chops with Nectarine Relish

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December 19, 2017

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Pork Chops with Nectarine Relish

Recipe by Bobby Flay, July 2005
Photo by Tina Rupp


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.


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


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