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.