Heritage Berkshire Pork Rib Chops with Grilled Nectarines & Honey-Thyme Glaze
These grilled Heritage Berkshire pork rib chops are finished with a sweet and savory honey-thyme glaze and served alongside charred nectarines. Dijon mustard balances the honey while fresh thyme brings everything together for a simple late-summer dinner.
Ingredients
- 4 Heritage Berkshire Pork Rib Chops
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves, plus extra for garnish
- 1 tbsp olive oil
- 2 ripe nectarines, halved and pitted
Instructions
- Season the pork chops with kosher salt and black pepper. Let them rest at room temperature for 20 minutes.
- Whisk together the honey, Dijon mustard, and fresh thyme to make the glaze.
- Preheat the grill to medium-high heat.
- Brush the nectarine halves with olive oil. Grill cut-side down for 2 to 3 minutes, or until charred. Remove from the grill and set aside.
- Grill the pork chops for 5 to 6 minutes per side, brushing generously with the honey-thyme glaze during the final 2 minutes of cooking, until the internal temperature reaches 145°F.
- Transfer the pork chops to a platter and let them rest for 5 minutes.
- Plate the pork chops with the grilled nectarine halves. Finish with a final drizzle of honey-thyme glaze and fresh thyme.
Serving Tips
If your nectarines are very ripe, watch them closely on the grill because they can soften quickly. Grill them just long enough to develop char marks while keeping their shape, then serve alongside the rested pork chops.
