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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Found this in a magazine, haven't tried it yet but looks great! Ingredients:
4 center-cut boneless pork chops, 1 inch thick |
8 basil leaves |
8 basil leaves, sliced into thin ribbons |
4 teaspoons olive oil |
salt and pepper |
4 nectarines, slightly underripe, halved and pitted |
1 cup blue cheese, crumbled |
4 teaspoons honey |
1/4 cup pine nuts, toasted |
Directions:
1. Set grill to high heat. Rub each side of the pork chops w/ a basil leaf, brush w/ oil, and season w/ salt and pepper. Grill for 4 to 5 minutes per side, or until slightly charred and just cooked through. Put on plate and loosely tent w/ foil. Brush the cut side of each nectarine w/ oil, and place on the grill, cut-side down. Grill for 3 minutes or until golden brown. Turn over, and grill for 1 to 2 minutes or until slightly soft. Remove from grill, and top each w/ 2 tsp of blue cheese. Drizzle w/ honey. Garnish w/ basil ribbons, pine nuts, and black pepper. Serve the nectarines alongside the pork chops.
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