Dinner Tonight: Basil-Rubbed Pork Chops With Nectarine-Blue Cheese Salad Recipe

Name: Dinner Tonight: Basil-Rubbed Pork Chops With Nectarine-Blue Cheese Salad Recipe
Ingredients: 2 pork chops; 8 basil leaves, thinly slice half of the leaves; 2 tablespoons olive oil; salt and black pepper; 2 nectarines, halved and pitted; 2 ounces blue cheese, crumbled (about 1 cup); 1 tablespoon honey; 2 tablespoons pine nuts, toasted

8 ingredients

3 steps

Ingredients

2 pork chops
8 basil leaves, thinly slice half of the leaves
2 tablespoons olive oil
salt and black pepper
2 nectarines, halved and pitted
2 ounces blue cheese, crumbled (about 1 cup)
1 tablespoon honey
2 tablespoons pine nuts, toasted

Directions

1

Bring a charcoal grill or gas grill to high heat. Take four of the whole basil leaves and rub the chops on both sides. Brush the chops with 1 tablespoon of oil. Sprinkle with salt and pepper. If they are around 1-inch thick cook for about 4 to 5 minutes a side. If they are 1/2 inch thick, cook for about 2 to 3 minutes a side. When done set aside.
2

Coat the halved nectarines with rest of the oil. Set cut side down on the grill and cook for 2 to 3 minutes, or until caramelized but not blackened. Flip and cook for another minute or so, until slightly soft.
3

Plate the chops. Place two nectarine halves on each plate and top with a sprinkling of blue cheese, pin nuts, thinly sliced asil. Drizzle with the honey. Season with salt and pepper to taste.