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Tuesday, July 21, 2009

Pork Chops with Grilled Nectarines

This is a Bobby Flay recipe. I had some extra nectarines from making F's baby food, so I googled nectarines and pork and this popped up. I like anything that is all on the grill, easy clean up, even though it is C who does the cleaning. The worst part is tending to the coals and making sure they get white hot.

C liked this one, which really surprised me. I would never have guessed he would have been a grilled fruit fan. The pork cooked up nice and juicy on the grill, I bet it would be great with other grilled fruits, like mangoes or peaches. Miss F enjoyed her grilled nectarines, though she didn't get any sauce with it since infants under one cannot have honey. She also tried some of the grilled corn, but she was having trouble picking up the kernels. To her credit, it was even hard for me to pick them up.
Pork Chops with Grilled Nectarines

Two 6-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground pepper
2 firm nectarines, halved and pitted
1 tablespoon balsamic vinegar
1/2 tablespoon honey
1/4 small red onion, thinly sliced
1/2 tablespoon shredded basil

Directions
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 and basil, season with salt and pepper. Serve the pork chops topped with the relish.
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1 comment:

Laura said...

Yum. I have some peaches leftover from a crumble I made. I'm sure they would work equally as well. Peel them before I grill them...

Looks delicious, as always!

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