Dinner Tonight: Basil-Rubbed Pork Chops With Nectarine-Blue Cheese Salad Recipe – a delicious recipe with pork chops, basil, olive oil, salt, nectarines, blue cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
350
kcal
Calories
26
g
Fat
10
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pork chops, 8 basil leaves, thinly slice half of the leaves, 2 tablespoons olive oil, salt and black pepper, and more.
Yes, Dinner Tonight: Basil-Rubbed Pork Chops With Nectarine-Blue Cheese Salad Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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