Let your Pork Scotch Fillet Steak sit at room temperature for 30 minutes prior to cooking. Blot dry with a paper towel to remove excess moisture and season with salt and pepper.
- Place only enough olive oil in the bottom of the pan to thinly coat the bottom of the skillet.
Put the skillet over medium-high heat and cook the Pork Scotch Fillet Steak for 6 minutes or until golden brown. Flip and cook for four minutes on the other side. Once done, let the chops rest on a plate while you make the sauce.
- Saute the garlic in the leftover oil until translucent. Pour in chicken stock and let it simmer until reduced by half. Use a silicone utensil to scrape up any stuck-on food.
Turn off the heat, and add the nectarines and red onion to the pan. Season with salt and pepper. Return the Pork Scotch Fillet Steak to the pan for serving and garnish with fresh basil and balsamic glaze. Serve.