1. Heat grill to medium. In small bowl, combine lemon juice and honey.
2. Combine butter, salt, and pepper in large bowl. Take turns tossing nectarines, green onions, and pork chops in mixture and placing on a clean cutting board to transfer to the grill.
3. Add ingredients to grill and cover. Cook green onions 1–2 minutes. Cook nectarines 3–4 minutes. Cook pork 7– 11 minutes, turning once, until an instant-read meat thermometer inserted in center reads 145°F.
4. Let pork rest 3 minutes. Meanwhile, quarter nectarine slices and thinly slice green onions. To finish, drizzle pork chops and nectarines with lemon mixture, green onions, goat cheese, almonds, and mint. 

TIPS:

• Choosing thicker pork chops makes it easier to prevent overcooking.
• Trimming any thick fat from the outside of the pork chops ensures every bite is delicious.
• Lean pork chops are much more flavorful at the USDA-recommended 145°F internal temperature with 3-minute rest. The center of the pork chop will be rosy, but still safe and much more tender than an overcooked chop.
• Firm-ripe nectarines are the best choice for grilling. If they are too ripe, they will be more difficult to grill; if they are underripe, they will lack flavor. As with most things, finding the perfect balance is the key to success.
• Serve with a big green salad or grilled baby potatoes.