Roasted rib chop with nectarine

Finely chop the oregano. Squeeze the garlic cloves over a bowl and stir in turmeric, cumin, freshly ground black pepper, oregano and two thirds of the olive oil. Rub the pork chops with this mixture and leave them for 30 minutes at room temperature.

Halve the nectarines and thinly coat the cut surfaces with olive oil. Toast the chops on a hot barbecue or in a grill pan in 8-10 minutes nicely browned and cooked, turn regularly.

After 5 minutes also place the nectarines with the cutting edges on the barbecue or in the grill pan and grill until beautiful brown stripes appear. Serve the rib chops with the nectarines. Tasty with couscous and cauliflower salad.