Basil Rubbed Pork Chops

• 4 center-cut boneless pork chops, 1 inch thick
• 8 basil leaves
• 8 basil leaves, sliced into thin ribbons
• 4 teaspoons olive oil
• salt and pepper
• 4 nectarines, slightly underripe, halved and pitted
• 1 cup blue cheese, crumbled
• 4 teaspoons honey
• 14 cup pine nuts, toasted

1. Set grill to high heat.
2. Rub each side of the pork chops w/ a basil leaf, brush w/ oil, and season w/ salt and pepper.
3. Grill for 4 to 5 minutes per side, or until slightly charred and just cooked through.
4. Put on plate and loosely tent w/ foil.
5. Brush the cut side of each nectarine w/ oil, and place on the grill, cut-side down.
6. Grill for 3 minutes or until golden brown.
7. Turn over, and grill for 1 to 2 minutes or until slightly soft.
8. Remove from grill, and top each w/ 2 tsp of blue cheese.
9. Drizzle w/ honey.
10. Garnish w/ basil ribbons, pine nuts, and black pepper.
11. Serve the nectarines alongside the pork chops.

center, basil, basil, olive oil, salt, nectarines, blue cheese, honey, pine nuts

Taken from www.food.com/recipe/basil-rubbed-pork-chops-306588 (may not work)