Pork Chops with Nectarine Relish

Inspired by Bobby Flay from Food & Wine


30 mins




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


Step 1

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

Step 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.

Step 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.