Grilled Pork with Nectarines
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 437 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 87 milligrams
- Sodium
- 450 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Protein
- 30 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1/2 cup apple cider vinegar
1/3 cup sugar
1 tablespoon whole-grain mustard
2 wide strips lemon zest (removed with a vegetable peeler), plus the juice of 1 lemon
2 large nectarines, chopped (about 2 cups)
1 large fennel bulb, cored and sliced 1/4 inch thick
1 red onion, sliced 1/2 inch thick and separated into rings
1 red onion, sliced 1/2 inch thick and separated into rings
3 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
1/2 cup roughly chopped fresh parsley
4 boneless center-cut pork loin chops (3/4 to 1 inch thick; about 1 1/2 pounds), trimmed
Directions
- 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.