Underneath that pile of nectarines and portobello mushrooms is a grilled pork chop.
It’s my homage to the peaches ans portobellos I had at Eataly on Sunday. I still can’t get them out of my mind. It was just so simple – and so good.
I marinated the pork chops in red wine, olive oil, garlic, fresh basil and fresh rosemary. I cooked the mushrooms and the nectarines separately and then mixed them right before serving. All I did with them was put them into a hot skillet with a drizzle of olive oil and butter.
After plating, I drizzled balsamic over them.
And the lovely pile of fruit and mushrooms hides the fact that the chops flared up when I was in the kitchen and got a bit charred. They tasted great but didn’t look too good.
The portobello/peach combo is going to be a favorite of mine for a while.
There are a lot of possibilities.