Grilled Fennel-rubbed Pork Chops with Nectarines
During the summer there’s one thing I love to do, and that’s grill. I know, I know… I’ve been talking about grilling a lot recently, but that’s because when it’s this hot out, the last thing I want to do is cook inside. I mean, my house is already hot enough, why in the world would I want to make it hotter? So, I’ll cook over an open flame. While the fire’s super hot, at least I’m outside with the wind blowing in my hair. But I digress… the point is I’ve got my grill up and running again so I’m using it. All. The. Time.
Most recently I made these delicious pork chops. See, I love a good grilled piece of meat, especially when it’s got a delicious sweet and savory rub on it. But then, add some grilled fruit to it? Oh my god! I’m in heaven. I’ve made several recipes where I’ve combined grilled proteins with grilled or roasted fruit and they’re always a winner. They’re delicious because you get the savory piece of meat combined with the sweet, smokiness of the fruit. This recipe from Eating Well is no different.
The fruit called for in this dish were nectarines. I’ve never grilled nectarines before, mainly because I prefer peaches. But since the recipe said nectarines, that’s what I used, and no surprise, they were delicious! Then again, there’s never been a grilled stone fruit I haven’t liked.
I love grilling all fruits, but stone fruits especially, and summer is the season of stone fruits. When they’re in season they’re super sweet. But when you grill them, that heat makes them even sweeter. Add the smokiness, and… well, it’s like camping in your own back yard.
While grilled fruit is delicious all on its own, when you add it to a grilled protein, you get a complete meal because the sweet fruit is a wonderful compliment to the savory protein. So, not only do you get a complete meal, you get a delicious one as well. You get a meal that’s sweet, salty, and a delight to cut into. A meal that’s perfect for summer, for your whole family and for your outdoor grill.
Grilled Fennel-rubbed Pork Chops with Nectarines
Notes
Adapted from Eating Well
Ingredients
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- salt and pepper to taste
- 4 bone-in pork chops
- 4 nectarines, halved and pitted
- 1/4 cup crumbled feta cheese
Instructions
- Preheat the grill to 400 degrees F and set it up for indirect heat.
- Toast the coriander and fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Place the toasted seeds in a mortar and pestle and crush.
- Transfer the seeds and powder to a small bowl and mix in the oil, brown sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the chops with the spice mixture.
- Oil the grill grate and grill the prepared chops over the fire until medium, about 5 minutes.
- Place the nectarines on the section of the grill that doesn't have the fire, cover and cook, turning occasionally, until the nectarines are tender, about 5 minutes.
- Transfer the chops and nectarines to a serving platter and let rest for 5 minutes. Sprinkle the feta over the chops and nectarines and serve.
