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Dinner Tonight: Basil-Rubbed Pork Chops with Nectarine-Blue Cheese Salad

Though summer is nearly over, I'm still on a grilling kick. I don't have much gear—just a tiny grill and a pair of tongs, but something about the warm charcoal really elevates a simple meal. Applying this anti-overthinking, simple grilling principle, this recipe from Bobby Flay's Grill It! involves very few ingredients but over the flame, they coalesce into something special.

Each component is essential. The nectarines, in particular, are a perfect balance for the chop. My favorite bites manage to fit as many components as possible onto a fork. The blue cheese, not the first thing I think of adding to grilled food, works wonderfully. I guess Bobby Flay knows what he is doing.

Cooking times will vary wildly depending on your pork chop. Flay recommends cooking monster one-inch thick boneless center cut chops. They need to be cooked for four to five minutes per side. I used some half-inch thick chops, which really only needed a quick sear of about two to three minutes per side. To achieve the proper doneness, use a meat thermometer or the very practical poking method.

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