I made the most delicious dinner the other day and couldn’t wait to share it with you!
Seriously, Adam was ready to marry me all over again after eating this…or at least go up to the roof and finish building the planter boxes we started for our new veggie garden. The flavors in this dish are unreal, thanks to delicious balsamic caramelized onions, grilled nectarines and gorgonzola cheese. You might not think those things go together but they do. Oh, they do.
This is a great way to make good use of the last of the summer stone fruit at the market! I found some great looking nectarines for this, but you could also use peaches if you can still find them. Or even plums! I might try making it again next week with plums because that just sounds divine. I love how at Trader Joe’s you can buy packages of two perfect little pork chops — perfect for cooking for two and don’t dry out, thanks to the bone in them.
First up, the balsamic caramelized onions. We LOVE caramelized onions in this house and Adam always asks for them. In my opinion, they make everything better….hot dogs, burgers, tacos, pizzas, pork chops…..the list goes on.
Next, the grilled nectarines. No need to become grillmaster outside for these — I love using my grill pan for quick and easy cooking! Grilled fruit is my favorite and if you haven’t tried this grilled peach and chicken salad you’re in for a real treat! When you’re making this recipe, you should totally make extra grilled nectarines and fill them with vanilla ice cream for dessert. Amazing.
Despite sounding sort of complicated, this dinner comes together in just under half an hour. Hope y’all love it as much as we did!!
Pork Chops with Grilled Nectarines, Caramelized Onions and Gorgonzola Cheese
inspired by Women’s Health Magazine
2 bone-in pork chops
3 firm but ripe nectarines, halved and pit removed
1 red onion, thinly sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup crumbed gorgonzola cheese
salt and pepper
Drizzle olive oil in a small skillet. Turn heat to medium and when hot, add the onions. Saute the onions for about 15 minutes, until very soft and caramelized. Midway through, add the balsamic vinegar. When they are done, turn burner off and set onions aside for the time being.
Now, heat a grill pan over high heat. Spray with nonstick spray or drizzle a little more olive oil in. When hot, place the nectarines, cut-side down, on the hot pan. Cook for about 4 -5 minutes until soft. Place nectarines on a plate to the side. Slice when cool.
Place pork chops in the hot grill pan and sprinkle generously with salt and pepper. Cook pork chops for about 6-7 minutes per side. The meat should be light pink on the inside when done. If using a meat thermometer, cook until chops register at 150 degrees F.
Place chops on plates and top with caramelized onions, grilled nectarines and two tbsp gorgonzola cheese each. Enjoy!