Five-Spice Pork Chops With Grilled Nectarine & Arugula Salad

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1/2 teaspoon five-spice powder or a mix of cinnamon, ground cloves, ginger, anise and/or fennel seed

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon pepper

4 thin bone-in pork chops (1 1/2 pounds total)

2 large firm-ripe nectarines

Vegetable oil

5 ounces loose baby arugula

3/4 cup crumbled feta cheese

1 teaspoon red wine vinegar or fruity vinegar

1 tablespoon extra virgin olive oil

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