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)
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
2 ripe nectarines
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 teaspoons mascarpone cheese
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.