2 bone-in pork chops
3 firm but ripe nectarines, halved and pit removed
1 red onion, thinly sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup crumbed gorgonzola cheese
salt and pepper
olive oil in a small skillet. Turn heat to medium and when hot, add the
onions. Saute the onions for about 15 minutes, until very soft and
caramelized. Midway through, add the balsamic vinegar. When they are
done, turn burner off and set onions aside for the time being.
heat a grill pan over high heat. Spray with nonstick spray or drizzle a
little more olive oil in. When hot, place the nectarines, cut-side
down, on the hot pan. Cook for about 4 -5 minutes until soft. Place
nectarines on a plate to the side. Slice when cool.
pork chops in the hot grill pan and sprinkle generously with salt and
pepper. Cook pork chops for about 6-7 minutes per side. The meat should
be light pink on the inside when done. If using a meat thermometer, cook
until chops register at 150 degrees F.
Place chops on plates and top with caramelized onions, grilled nectarines and two tbsp gorgonzola cheese each. Enjoy!