basil, nectarines and pork… oh my!

This recipe was discovered when we were fishing through, Grill It! and were looking for recipes to make with ingredients on hand at home. It has now morphed into an entertaining favorite for its fun assembly and presentation (forgive the sub-par photo in the dark of night below) and is always a winner with friends and family alike!

Grilled Basil-Rubbed Pork with Grilled Nectarines

[as inspired by Bobby Flay’s Grill It]



4 boneless pork chops
Basil leaves – 8 for rubbing on the pork, 10+ for “ribbons”
4 T olive oil
Salt & Pepper
4 nectarines (pitted) – we usually buy white since they tend to be firmer than normal nectarines
4 oz blue cheese (crumbled)
2 T honey
1/4 cup of toasted pine nuts (yes, you need to toast them first)


1. Run each side of your pork chops with a basil leaf, brush it with olive oil and sprinkle with salt and pepper.

2. Set your grill to high. Grill for 4-5 minutes on each side and when done, move to a plate and tent it in foil.

3. Brush the nectarines with olive oil and place on the grill open side down. Grill for 2-3 minutes, then flip and continue to grill for another 1-2 minutes until it gets slightly soft. Put on a separate plate and move inside!

4. Plate the pork and nectarines, then add sprinkles of blue cheese, basil ribbons and pine nuts and drizzle it all with honey.

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