Grilled pork with nectarines

Ingredients:

• 4 natural boneless pork chops, center cut (2-2.5 cm thick; about 0.7 kg total), trimmed of fat
• 0.5 cup apple cider vinegar
• 1/3 cup sugar
• 1 tbsp. grainy mustard
• 2 wide strips lemon zest (remove with a vegetable peeler) + juice of 1 lemon
• 2 large nectarines, sliced ​​(about 2 cups)
• 1 large fennel root, sliced ​​0.5cm thick.
• 1 red onion, sliced ​​into 1cm thick rings, separate rings
• 3 tbsp extra-virgin olive oil + extra for grilling
• 0.5 cup coarsely chopped fresh parsley

Preparation:

1. Preheat grill to medium-high heat.
2. In a medium saucepan, combine the vinegar, sugar, mustard, and lemon zest and bring to a boil. Cook, stirring occasionally, until thickened, about 3 minutes. Add the nectarines and cook until completely softened, 3-5 minutes; keep warm over low heat.
3. Meanwhile, in a large bowl, toss the fennel and red onion with olive oil; season with 1/2 teaspoon salt and a few grinds of black pepper. Brush the grill grate with olive oil. Grill the vegetables (place the fennel perpendicular to the grates to prevent it from falling through, or use a grill rack), turning, until tender and charred, 5 minutes. Transfer to a large bowl. Add the lemon juice and parsley and toss to combine.
4. Season the pork chops with salt and black pepper. Brush the grill grate with olive oil. Grill the pork until cooked through and charred, about 4 minutes per side. Serve with nectarines (with lemon zest) and roasted vegetables.