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Categories:Viewed: 82 - Published at: 9 years ago
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
Method
- 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.
- 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.
- 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.
