There are upsides and downsides to having a food blog. The variety of food we serve on a regular basis is amazing. We have tried so many different recipes from American and Italian to Asian and Greek...and everything in between. Jeff and I make so many different recipes that sometimes it is hard to keep track. Our family will say it is wonderful because they try so many different types of meals, dishes and desserts. The downside is that we might only try the recipe once or we haven't had time to post the recipe and lose track of it. For the 350+ recipes we have posted, there are probably another 100+ that we haven't completed.
Last week, my daughter was reminiscing about a recipe we made last summer that had grilled peaches and blue cheese. I was saying to Jeff that I don't remember blogging about the dish, but I remember it vividly because it was delicious. But now, where was the recipe?
Last night, we were looking for pork chop recipes when Jeff opened Bobby Flay's Grill It Cookbook and low and behold, Basil Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Toasted Pine Nuts. YES, we found the recipe and it won't get away this time. Looking at what we had available in the house, white peaches were going to have to make due as well as some toasted walnuts VS pine nuts since the last of the pine nuts made pesto for Ravioli with Chicken and Pesto.
This is such an easy recipe since there is no marinading time and everything was ready for the grill in 15 minutes. The olive oil and the basil rub keep the pork chops moist and flavorful. NOTE: Make sure to cover them with foil and let them rest before serving. As for the white peaches, they were amazing and the toasted walnuts and honey complemented the blue cheese. Pork, peaches, honey, blue cheese - what a delicious combination.
Truthfully, I could grill peaches and serve them with honey and walnuts anytime. Since I have grilled peaches on my mind...just a little side note - Wouldn't grilled peaches with honey and toasted walnuts taste amazing with a scoop of ice cream? OK, discussion for another blog!
Looking for something easy for dinner? Here's your shopping list:
pork chops, peaches (or Nectarines), blue cheese, basil, honey, walnuts
Tell me what you think? Now that I have captured the recipe, this is a keeper!
Adapted from Bobby Flay's Basil Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Toasted Pine Nuts.
4 boneless pork chops - 1 inch thick
16 basil leaves, thinly slice half of the leaves, 8 left whole/8 sliced into ribbons
4 tablespoons of olive oil
kosher salt and black pepper, to taste
4 white peaches, halved and pitted
4 ounces blue cheese, crumbled (about 1 cup)
2 tablespoons of honey
1/3 cup of chopped walnuts, toasted
1. Bring a charcoal grill or gas grill to high heat.
2. Take 8 of the whole basil leaves and rub the chops on both sides. Brush the chops with 2 tablespoons of oil. Sprinkle with salt and pepper. If they are around 1-inch thick, cook for about 3 minutes a side. Remove from grill, tent loosely with foil and let rest for 5 minutes.
3. 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.
4. Plate the chops. Place two nectarine halves on each plate and top with blue cheese, walnuts, and thinly sliced basil. Drizzle with the honey.
5. Season with salt and pepper to taste.
Dig in and enjoy!