Pork Chops With Nectarine Sauce Recipes

GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
• Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
• Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

PORK CHOPS WITH WARM NECTARINE SAUCE

Steps:

• Preheat your oven to 375°F.
• Combine pork rub ingredients in a small bowl. Rub onto pork chops.
• Heat a pan over medium high heat and quickly sear on each side, about 2-3 minutes. Transfer the pork chops to a rimmed baking sheet and bake for 8-10 minutes.
• Remove pork chops from oven and tent with foil and allow to rest for 5-10 minutes.
• Meanwhile, using the same pan that you seared the pork chops in, heat a tsp of olive oil over medium heat. Add nectarines and garlic to the pan. Cook for 4-5 minutes.
• Add chicken stock and reduce heat to low or medium low. Allow to simmer for 10-15 minutes until the nectarines are soft and the liquid has reduced.

PORK CHOPS WITH NECTARINE SALSA

Steps:

• In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

GRILLED PORK WITH NECTARINES

Steps:

• Preheat a grill to medium high. Bring the vinegar, sugar, mustard and lemon zest to a simmer in a medium saucepan. Cook, whisking occasionally, until syrupy, about 3 minutes. Add the nectarines and cook until just softened, 3 to 5 minutes; keep warm over low heat.
• Meanwhile, toss the fennel and red onion with the olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil. Grill the vegetables (with the fennel perpendicular to the grates to keep them from falling into the grill, or use a grill basket), flipping, until marked and crisp-tender, 5 to 7 minutes. Transfer to a large bowl. Add the lemon juice and parsley; toss to combine.
• Season the pork chops with salt and pepper. Brush the grill grates with more olive oil. Grill the pork until marked and just cooked through, about 4 minutes per side. Serve with the nectarines (discard the lemon zest) and the fennel-onion mixture.

PORK CHOPS WITH NECTARINE SAUCE

Steps:

• Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

CAST-IRON PORK CHOPS WITH NECTARINE PICO DE GALLO

Steps:

• Preheat a large cast-iron skillet over medium-high heat. Preheat the oven to 300 degrees F.
• Sprinkle both sides of the chops with some seafood seasoning, salt and pepper. Drizzle with olive oil and sprinkle with some fresh thyme. Let hang out to absorb flavors.
• Meanwhile, in a medium bowl, mix the nectarines, onions, Fresno chiles, lemon zest and juice, jalapenos, sugar and some garlic chives. Stir to combine. Season to taste with salt and pepper. Set aside
• Place the chops in the skillet and brown on both sides, 6 to 7 minutes total. Transfer the chops to a half baking sheet and place in the oven to finish cooking, 5 to 6 minutes, or until slightly pink in the middle.
• Serve the chops with the pico de gallo.

DELICIOUS TANGY PORK CHOPS

Steps:

• Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the pork chops from the marinade directly to the grill. Discard the marinade.
• Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).