Broiled Pork Chops with Warm Nectarines

Lunch in France is usually a simple broiled or grilled chop, served with a fruit or a vegetable and a rice pilaf, buttered pasta, or pan-fried potatoes to complete the meal. In this recipe, nectarines are cooked with the chops, giving a warm, sweet companion for the chops, which are marinated before cooking.

4 loin pork chops, trimmed of extra fat
1/4 tsp coriander seeds
1/4 tsp cumin
1/2 tsp freshly-ground black pepper
1/4 cup cider vinegar
1 tsp rum (optional)
4 nectarines, pitted, peeled and halved

Put the pork chops, coriander, cumin, and pepper in a sealable plastic bag and add the vinegar and optional rum. Fasten the bag and place in the refrigerator for 8 hours or overnight to marinate.

When ready to cook, preheat a broiler. Place the chops on a broiling pan, along with the nectarines. Place the pan about 6 inches below the heat source.

Broil 3 to 4 minutes per side. Remove and serve hot.

Makes 4 servings
Source: California Tree Fruit Agreement