Grilled pork with nectarines

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 437, total fat 22 G., saturated fats 4 G., proteins 30 G., carbohydrates 34 G., fiber 4 G., cholesterol 87 mg, sodium 450 mg, sugar 0 G.

This dish uses natural boneless pork loin cutlets. This tender, juicy meat takes just a few minutes to grill on each side. The cutlets are served with a light salad of grilled red onion, fennel, and fresh parsley, dressed with lemon juice, along with nectarines simmered in a mustard syrup with lemon zest. Their complex, fruity, and spicy flavor perfectly complements the juicy, grilled pork. This dish is quick to prepare, yet looks luxurious and festive.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural boneless pork chops, center cut (2-2.5 cm thick; about 0.7 kg total), trimmed of fat
0.5 cup apple cider vinegar
1/3 cup sugar
1 tbsp. grainy mustard
2 wide strips lemon zest (remove with a vegetable peeler) + juice of 1 lemon
2 large nectarines, sliced (about 2 cups)
1 large fennel root, sliced 0.5cm thick.
1 red onion, sliced into 1cm thick rings, separate rings
3 tbsp extra-virgin olive oil + extra for grilling
0.5 cup coarsely chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
In a medium saucepan, combine the vinegar, sugar, mustard, and lemon zest and bring to a boil. Cook, stirring occasionally, until thickened, about 3 minutes. Add the nectarines and cook until completely softened, 3-5 minutes; keep warm over low heat.

Meanwhile, in a large bowl, toss the fennel and red onion with olive oil; season with 1/2 teaspoon salt and a few grinds of black pepper. Brush the grill grate with olive oil. Grill the vegetables (place the fennel perpendicular to the grates to prevent it from falling through, or use a grill rack), turning, until tender and charred, 5 minutes. Transfer to a large bowl. Add the lemon juice and parsley and toss to combine.
Season the pork chops with salt and black pepper. Brush the grill grate with olive oil. Grill the pork until cooked through and charred, about 4 minutes per side. Serve with nectarines (with lemon zest) and roasted vegetables.

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