Sage Rubbed Pork Chops and Pickled Peach Relish

Our subscription to Food and Wine pays off- this recipe is a real gem.  It’s summer, it’s HOT out, and this combo of seared pork with cool peach relish is a full of interesting, unique and down right refreshing flavors!  On it’s own, the peaches are strange, but take a bite with the pork and it’s like they are meant to be together forever ( like us!) Please give this a try and let us know how you like it!

Sage-Rubbed Pork Chops with Pickled Peach Relish

Adapted from Food and Wine

• ACTIVE: 35 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 4

1. 2 cups white wine vinegar
2. 1 1/2 cups water
3. 1/4 cup sugar
4. 2 tablespoons yellow mustard seeds
5. 1 bay leaf
6. 1 tablespoon whole black peppercorns, plus 1 tablespoon coarsely ground black pepper
7. Kosher salt
8. 4 large ripe but firm peaches, pitted and cut into 1/2-inch dice
9. 3 tablespoons extra-virgin olive oil
10. 20 small sage leaves, plus 1 tablespoon chopped sage
11. Four 1-inch-thick, bone-in pork rib chops (10 to 12 ounces each)

1. In a large saucepan, combine the white wine vinegar with the water, sugar, mustard seeds, bay leaf, 1 tablespoon of whole peppercorns and 2 tablespoons of salt and bring to a boil to dissolve the sugar. Put the diced peaches in a large, heatproof bowl and pour the hot brine over them. Let the peaches stand for 1 hour, then refrigerate them for about 30 minutes, until the peaches are chilled.
2. Meanwhile, in a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes.
3. Preheat the oven to 400°. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted in the thickest part of the meat nearest the bone registers 145°. Transfer the chops to a plate to rest for 10 minutes.
4. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
5. Put a pork chop on each plate. Using a slotted spoon, top each chop with about 1/2 cup of the pickled peaches. Garnish with the fried sage leaves and serve.

MAKE AHEAD The pickled peaches can be refrigerated for up to 1 week.

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