Combine thyme, 1 tablespoon oil, and garlic in a small bowl. Rub oil mixture evenly over pork chops; sprinkle with salt and black pepper. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 10 minutes.
While pork stands, cut nectarines in half; discard pits. Combine sugar, remaining 1/2 teaspoon oil, cumin, and red pepper in a small bowl. Sprinkle sugar mixture evenly over cut sides of nectarines. Place nectarines on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cut nectarines into wedges; top evenly with mascarpone cheese. Serve with pork.
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A great summer dish and one I wouldn't hesitate to serve to guests. I allowed the pork to marinate 2 hours and grilled them on our Traeger. I also substituted greek yogurt for the marscarpone but honestly just the seasoned nectarines alone is perfect. Side dish was a mushroom risotto and garden fresh green beans.
We really love this recipe, especially the smoky sweet nectarines paired with the garlicky pork. The key was to let the rub sit on the pork for a half hour. We used a dollop of Greek yogurt instead of marscapone.
The pork was ok. Simple grill recipe, but didn't knock my socks off. I tried the nectarines and found the cumin taste to be weird. I will grill pork chops again, and serve with applesauce next time, but will not save this recipe.
The very simple and light marinade on the pork chops worked wonderfully - very flavorful without being overpowering. Instead of the nectarines, I served the Pork Chops with Baby Potatoes with Wam Bacon Vinaigrette (also a Cooking Light recipe) and found it to be a perfect match.