Pork Chops with Nectarine Relish

4 SERVINGS
TOTAL TIME 30 MIN

Ingredients

¼ cup pine nuts
4 six-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground pepper
4 firm nectarines, halved and pitted
2 tablespoons balsamic vinegar
1 tablespoon honey
½ small red onion, thinly sliced
1 tablespoon shredded basil

Directions

1. Light a grill. In a skillet, toast the pine nuts over high heat, stirring, until golden, about 4 minutes. Transfer to a bowl.

2. 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.

3. 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, basil and pine nuts and season with salt and pepper. Serve the pork chops topped with the relish.

Recommended Wine:

A fruity, flamboyant Australian red like the 2002 Tintara McLaren Vale Shiraz or 2002 Grant Burge Barossa Vines Shiraz.

From Food & Wine Magazine