Pork Chops with Corn and Sage Crust, Roasted Nectarine Sauce, and Warm Green Bean Salad

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the nectarines and half of the red onion on a small baking tray. Add 1 tablespoon olive oil, the honey, 1 tablespoon white wine vinegar, and a pinch of salt and pepper. Toss well and roast for 18 minutes, until the fruit is tender and lightly caramelized at the edges.

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   2. Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook for 4 minutes, until tender-crisp. Drain and briefly cool under lukewarm water or let them air-cool to stop the cooking. Set aside.

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   3. Pat the pork chops dry with paper towels. Season both sides with the remaining salt, black pepper, and garlic powder. On a plate, mix the cornmeal with the dried sage, then press the mixture onto both sides of the chops to form a thin crust.

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   4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chops for 2 to 3 minutes per side, until the crust is deeply golden.

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   5. Transfer the skillet to the oven and finish cooking the chops for 8 to 10 minutes at 220 °C / 425 °F, or until the center reaches a safe temperature and the juices run clear. Remove the chops and let them rest for 5 minutes.

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   6. While the meat rests, transfer the roasted nectarines, roasted onion, and their juices to a blender or tall container. Add the chicken broth and blend until smooth. Pour the sauce into a small saucepan, add the butter, and warm over low heat for 2 to 3 minutes, stirring until glossy.

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   7. In a bowl, toss the green beans with the remaining red onion, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon white wine vinegar, the Dijon mustard, and the fresh parsley. Adjust salt and pepper to taste.

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   8. Serve each pork chop with a generous spoonful of roasted nectarine sauce and the warm green bean and red onion salad on the side.