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Grilled Basil Rubbed Pork Chops with Nectarines

Recipe adapted from Bobby Flay's "Grill It". This delicious grilled pork chop paired with a grilled nectarine is a perfect duo. Topped with a rub of basil and a sprinkle of blue cheese and pine nuts, makes this is a perfect recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Servings: 4 servings
Author: Joel

Ingredients

  • 4 center-cut boneless pork chops, 1-inch-thick
  • 16 basil leaves, 8 left whole and 8 sliced into ribbons
  • 4 Tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 nectarines, slightly under ripe, halved and pitted
  • 4 ounces (about 1 cup) blue cheese, crumbled
  • 2 Tablespoons honey
  • ¼ cup pine nuts, toasted, see Gr8 tip below
  • Coarsely ground black pepper

Instructions

  • Turn your grill on to a high heat.
  • Pat pork chops dry with a paper towel.
  • Rub each side of the pork chops with a basil leaf.
  • Brush with 2 Tablespoons of the olive oil.
  • Generously sprinkle with salt and pepper.
  • Grill the chops until you see grill marks, about 4 to 5 minutes on each side. Use an instant-read thermometer to ensure that the internal temperature is 145º F, for medium rare; or 150º for medium.
  • Remove to a plate, tent loosely with foil and let rest while you grill the nectarines.
  • Brush each of the cut sides of the nectarines with olive oil and place each, cut side down, onto the grill.
  • Grill for about 2 to 3 minutes or until golden brown.
  • To continue to soften the nectarines, turn them over and grill for 1 to 2 minutes.
  • Remove the nectarines from the grill and immediately top each with blue cheese.
  • Drizzle with honey and sprinkle with sliced basil leaves, pine nuts, and black pepper.
  • Serve with the pork chops. 

Notes

Gr8 Tip:
To toast seeds or nuts:
Put a single layer of seeds or nuts in a saute′ pan and toast over medium-low heat (either on the grates of the grill or on the stove top), shaking the pan every couple of minutes to prevent burning, until lightly golden brown and fragrant, 5 to 7 minutes. Transfer to a plate and let cool completely. Watch these carefully, as the oil content in the nuts will burn quickly!
Tried this recipe?Mention @Great8Friends or tag #gr8food!