I am always on the lookout for low fuss, delicious, and healthy weeknight suppers. What I especially love about this one is it takes advantage of the season’s bounty: nectarines AND it allows me to use my favorite pan: my grill pan! Grilling the fruit really capitalizes on its sweetness and the marinade is a great combination of flavors that keeps the pork nice and moist. Even my husband, who is not always a fan of fruit in savory dishes, seemed to enjoy these grilled pork chops and nectarines.
(I served some grilled zucchini with this as well.)
Balsamic Marinated Pork Chops & Grilled Nectarines:
- 1/3 cup balsamic vinegar
- 1/2 cup olive oil
- 3 tablespoons honey
- 1 tablespoon fresh rosemary, chopped
- 4 5-oz lean boneless pork chops, visible fat removed
- sea salt & black pepper to taste
- 4 Nectarines, halved & pitted (I had a tough time pitting these guys!)
- fresh thyme leaves for garnish
In a small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2 Tbs. and add the rest to a 1-gallon zip-top bag. Add pork to bag and allow to marinate in the refrigerator for at least one hour.
Spray grill pan with cooking spray and heat to medium-high. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Cook in grill pan until pork is opaque throughout and feels firm to the touch. About 5-6 minutes per side. Set aside on a plate.
Spray the grill pan with another quick squirt of cooking spray. Add nectarines to the grill pan over medium heat until tender and juicy, 3-5 minutes. Transfer to plate, and brush with reserved marinade. Serve with pork chops.