Grilled Pork Chops with Nectarine Avocado Salsa

From Stone Fruit Cooking with Hugh Groman Catering

Serves 4

• 1 medium avocado, diced
• 1 nectarine, diced
• ¼ red onion, diced
• ⅓ bunch cilantro, leaves picked and chopped, stems discarded
• Juice of 2 limes, or to taste
• ½ jalapeño pepper, chopped fine
• Salt and pepper to taste
• 4 nine-ounce pork chops
• Salt, pepper, and olive oil for pork chops

For salsa, combine all ingredients (except pork chops) in bowl and stir to combine (can be made up to 4 hours ahead).

Season pork with salt and pepper and drizzle with olive oil. Grill about 3 minutes on each side or until pork is charred on the outside and slightly rosy in the middle.