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

• 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

1. 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.
2. 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.
3. 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.

pork chops, basil, olive oil, salt, nectarines, blue cheese, honey, pine nuts

Taken from www.seriouseats.com/recipes/2009/09/basil-rubbed-pork-chops-with-nectarine-blue-cheese-salad-pine-nuts-recipe.html (may not work)