Grilled Pork Chops with Nectarines

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Adapted from Cooking Light, this recipe, along with a fresh white sangria, is going to be a perfect dinner before the fireworks.

Grilled Pork Chops with Nectarines

Yield: Serves 4 (serving size: 1 pork chop, 1 nectarine half, and 1 teaspoon cheese)

Ingredients

1 tablespoon chopped fresh thyme

3 1/2 teaspoons extra-virgin olive oil, divided

2 teaspoons minced garlic

4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

2 ripe nectarines

1/2 teaspoon sugar

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper

4 teaspoons mascarpone cheese

Preparation

1. Preheat grill to medium-high heat.

2. Combine thyme, 1 tablespoon oil, and garlic in a small bowl. Rub oil mixture evenly over pork chops; sprinkle with salt and black pepper. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 10 minutes.

3. While pork stands, cut nectarines in half; discard pits. Combine sugar, remaining 1/2 teaspoon oil, cumin, and red pepper in a small bowl. Sprinkle sugar mixture evenly over cut sides of nectarines. Place nectarines on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cut nectarines into wedges; top evenly with mascarpone cheese. Serve with pork.