“Bobby Flay’s Grill It!”, by Bobby Flay with Stephanie Banyas and Sally Jackson, Clarkson Potter Publishing, 2008
Is there anyone who owns a TV or reads cookbooks who doesn’t know Bobby Flay? A major Food Network star, author of 8 cookbooks about grilled and American food, and a serious player in the restaurant field, Bobby Flay seems to be everywhere you look. And for good reason…Bobby Flay knows food. read the entire review here.
I’m one of those people who love the combination of meat and fruit, particularly when grilled. The blend of smoky and sweet is nothing short of enticing.
Basil-Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Tossed Pine Nuts
4, 1″ thick center cut boneless pork chops
16 basil leaves; 8 left whole, 8 sliced into ribbons
4T olive oil
Kosher salt and freshly ground black pepper
4 nectarines, slightly underripe, halved and pitted
4 oz blue cheese, crumbled, about 1C
1/4C pine nuts, toasted in a dry skillet over low heat, shaken now and then, for about 5 minutes to a golden brown
Coarsely ground black pepper
Heat the grill to high.
Rub each side of the pork chops with a basil leaf. brush with 2T of the oil then season with salt and pepper. Grill for 4-5 minutes per side or until slightly charred and just cooked through. Remove to a plate, tent loosely with foil, let rest for 5 minutes.
While the pork is resting, brush the cut side of the nectarines with the remaining 2T oil and place on the grill, cut side down. Grill for 2-3 minutes or until golden brown and caramelized. Turn over and grill 1-2 minutes or until slightly soft.
Remove the nectarines from the grill and top each half with some of the blue cheese. Drizzle with honey and garnish with basil ribbons, pine nuts and a sprinkling of black pepper. Serve along side the pork chops.
Pork Chop pic courtesy of: clancys.ca
Nectarine pic courtesy: dkimages.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2009