Nectarines and other stone fruits—plums, peaches and apricots—pair well with the flavor of pork. Brushing the fruit with balsamic-maple glaze helps it caramelize during grilling and adds a welcome acidic bite.
Servings and Ingredients
|⅓ c.||Hy-Vee Select balsamic vinegar|
|⅓ c.||Hy-Vee Select extra-virgin olive oil|
|3 tbsp.||Hy-Vee Select 100% pure maple syrup|
|1 tbsp.||chopped fresh basil|
|1 clove(s)||garlic, minced|
|¾ tsp.||Hy-Vee kosher sea salt|
|¼ tsp.||Hy-Vee black pepper|
|1 tbsp.||Hy-Vee unsalted butter|
|1 tbsp.||packed Hy-Vee brown sugar|
|4||center-cut pork chops, about 1-inch thick|
|4||nectarines, halved and pitted|
|Fresh basil leaves, for garnish|
- For marinade, in a small bowl whisk together balsamic vinegar, olive oil, maple syrup, basil, garlic, salt and pepper. Place 1/4 cup marinade in a small saucepan and set aside. Pour remaining marinade in a large resealable plastic bag set in a bowl. Add pork chops to bag; seal and turn to coat. Marinate pork chops in refrigerator up to 2 hours.
- Prepare a charcoal or gas grill for direct cooking over medium heat.
- For nectarine glaze, add butter and brown sugar to reserved marinade. Heat over low heat until butter is melted. Brush half of the glaze onto cut sides of nectarines.
- Remove pork from marinade, discarding marinade. Grill pork chops over medium heat for 14 to 18 minutes or until internal temperature reaches 145 degrees, turning once halfway through grilling and adding nectarine halves during the last 7 minutes of grilling. Grill nectarines until tender and juicy.
- Arrange pork chops on a serving platter. Add nectarines and drizzle with remaining glaze. If desired, garnish pork chops with basil leaves.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 130mg
- Sodium: 850mg
- Total Carbohydrates: 25g
- Protein: 48g
Syrah (European name), or Shiraz (Persian name), is a full-bodied red wine with aromas and flavors of wild black fruit, such as blackcurrant, with overtones of black pepper spice. Pair with beef, lamb, wild game, stewed red meat dishes, and hard cheeses like sharp cheddar and aged gouda.