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.
- 2 pork chops
- 8 basil leaves, thinly slice half of the leaves
- 2 tablespoons olive oil
- salt and black pepper
- 2 nectarines, halved and pitted
- 2 ounces blue cheese, crumbled (about 1 cup)
- 1 tablespoon honey
- 2 tablespoons pine nuts, toasted
Bring a charcoal grill or gas grill to high heat. Take four of the whole basil leaves and rub the chops on both sides. Brush the chops with 1 tablespoon of oil. Sprinkle with salt and pepper. If they are around 1-inch thick cook for about 4 to 5 minutes a side. If they are 1/2 inch thick, cook for about 2 to 3 minutes a side. When done set aside.
Coat the halved nectarines with rest of the oil. Set cut side down on the grill and cook for 2 to 3 minutes, or until caramelized but not blackened. Flip and cook for another minute or so, until slightly soft.
Plate the chops. Place two nectarine halves on each plate and top with a sprinkling of blue cheese, pin nuts, thinly sliced asil. Drizzle with the honey. Season with salt and pepper to taste.