Ingredients
Scale
For the pork chops:
- Juice of 1 orange
- ¼ cup olive oil
- 8 basil leaves, roughly chopped
- Kosher salt
- Freshly ground black pepper
- 2 boneless pork chops
- 1 tablespoon canola oil
For the nectarine salad:
- 2 nectarines, pits removed, cut into quarters
- 2 tablespoons olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons blue cheese, crumbled
- 1 tablespoon honey
- 4 basil leaves, sliced into thin ribbons
- 2 tablespoons sliced almonds, toasted
- 1 tablespoon balsamic glaze (optional)
Instructions
- Preheat the oven to 375 degrees.
- For the marinade, in a medium bowl whisk together the orange juice, ¼ cup olive oil, and basil.
- Place the pork chops into the marinade for at least 30 minutes and up to 2 hours prior to cooking. Remove pork from marinade and drain off any excess liquid. Blot on paper towel if necessary.
- In a large skillet or cast iron pan, heat 1 tablespoon canola oil over high heat until it begins to shimmer. Season the pork chops on both sides with salt and pepper.
- Sear the pork chops until golden brown on both sides, about 2 minutes per side. Transfer the pork to a sheet pan lined with parchment and place them in the oven to continue to cook until done, about 5 minutes, depending upon thickness. Remove to a plate and tent loosely with foil and let rest.
- Drizzle 1 tablespoon olive oil over the nectarines and season with salt and pepper.
- In the same skillet as the pork chops, heat remaining olive oil over medium high heat until it begins to shimmer.
- Add the nectarines cut side down to the pan and cook until seared and golden brown, about 2 minutes. Turn fruit and continue the cooking process, searing all sides of the nectarines until golden on all sides. Remove to a plate and top each half with some blue cheese, a drizzle of honey, basil, almonds and black pepper. Serve alongside pork chops.