Ingredients

The following ingredients have 6 Servings
  • 6 pork chops (bone-in)
  • 3 nectarines (quartered)
  • 1 large onion (quartered)
  • 2 tsp Dijon or homemade mustard
  • 1 1/2 tbsp lemon juice
  • 1/4 cup fresh mint (coarsely chopped)
  • 2 tbsp cooking fat + extra for rubbing the chops (melted)
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Combine the nectarine and onion quarters in a bowl along with the 2 tbsp cooking fat and season the mixture to taste with sea salt and freshly ground black pepper.
  • Heat a skillet over medium heat, add the nectarine and onion mixture, and cook, frequently stirring, until the nectarine quarters have softened, about 8 minutes.
  • Set the cooked mixture aside to cool in a bowl. Wipe the skillet clean to cook the pork chops.
  • Rub some additional cooking fat over the pork chops on both sides and season them to taste with salt and pepper. Reheat the skillet to medium heat.
  • Add the chops to the hot skillet and cook for about 3 minutes per side until well cooked.
  • While the pork chops are cooking, cut the cooked nectarine and onion quarters into 1/4-inch thick slices. Add the slices back to the bowl with their juices.
  • Add the lemon juice, mustard, and chopped mint to the nectarine and onion preparation and season to taste with salt and pepper.
  • Serve the cooked pork chops topped with a generous portion of the nectarine and onion preparation.