Pork Chops with Nectarine Relish

I mentioned that I was going to make this and everyone oohed and aahed.  So I thought I’d better write about it.

I found this recipe on the Food & Wine website.  It’s a Bobby Flay recipe.  I’ve altered a little, because we don’t eat pine nuts in our house.  And I just chop up all the ingredients fairly small, so my pictures look a lot different than his do. I also cut the recipe way down because there are only two of us.

adapted from FoodandWine.com

Ingredients:

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

Directions:

- Light a grill.
- 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 and season with salt and pepper.
- Serve the pork chops topped with the relish.