Pork and peaches, an old couple who still genuinely like each other. Thick chops rubbed with Cafe Mocha and seared until the coffee-cocoa crust goes dark and bitter-edged, then peaches charred cut-side down in the same fat. Sweet fruit, savoury crust, one pan to wash. Summer cooking with its sleeves rolled up.
30 mins. Serves 4.
Ingredients
- 4 (about 300g each) thick pork loin chops, bone in
- 2 dessertspoons Plateit Cafe Mocha BBQ Rub
- 3 firm ripe peaches, halved, stoned
- 1 tbsp olive oil
- 20g butter
- 2 handfuls rocket
- Salt, generous
Method
- Take the chops out of the fridge 30 mins ahead. Pat dry, salt, then press 2 dessertspoons of Plateit Cafe Mocha BBQ Rub over every side.
- Get a heavy pan hot with the oil. Chops in, 4 to 5 mins a side, holding the fat edge down at the end until it renders and crisps.
- Rest the chops on a board, loosely covered.
- Butter into the pan, then the peaches cut-side down, 2 to 3 mins until charred and slumping at the edges.
- Chops and peaches onto a platter with the rocket, resting juices poured over everything. Carve at the table.
Swap it: No peaches in season? Charred pineapple takes the same treatment and holds its own against the coffee crust.
