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Grilled Pork Chops with Nectarine Relish

Main Courses

Serves 4


  • ¼ cup pecans or pine nuts
  • 4 firm nectarines (or peaches), halved and pitted
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • ¼ tsp. ginger (cinnamon if you prefer)
  • 1 tsp. freshly grated orange zest
  • ½ small red onion, thinly sliced
  • Fresh basil, approx. ½ cup, julienne
  • 4 center cut pork chops
  • Salt and pepper
  • Ferrari-Carano Olive oil

In a skillet, toast the pine nuts over medium-high heat, being sure not to burn. Set aside.

Brush nectarines with olive oil and grill cut side down until browned. Turn and grill until charred and softened. Dice into ½ inch pieces. Put diced nectarines in a bowl and stir in the vinegar, honey, ginger, orange zest, red onion and basil. Season with salt and pepper, set aside.

Brush olive oil on pork chops (brought to room temperature) and season with salt and pepper. Grill chops over high heat, until cooked to pink inside. Transfer to plate, tent and let rest for 5 minutes.

Plate chops on platter topped with nectarine relish and serve with FC Sangiovese. *Note: Serve with grilled summer squash, eggplant, burrata cheese and a loaf of crusty Ciabatta bread.