Pork and peaches, an old couple who still genuinely like each other. Thick chops rubbed with Old Red and seared until the sugar in the rub catches and the paprika goes dark, then peaches charred cut side down in the same fat. Sweet fruit against a smoky crust, and one pan to wash. Summer cooking with its sleeves rolled up.
30 mins. Serves 4.
Ingredients
- 4 thick pork loin chops, bone in, about 300g each
- 2 dessertspoons Plateit Old Red Rub
- 3 firm ripe peaches, halved and stoned
- 1 tbsp olive oil
- 20g butter
- 2 handfuls rocket
- Flaky salt, to finish
Method
- Chops out of the fridge 30 mins ahead. Pat dry and press 2 dessertspoons of Plateit Old Red Rub over every side. The rub carries its own salt, so hold off on more.
- Heavy pan over medium high 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.
- Wipe out any black bits. 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. Flaky salt. Carve at the table.
Do this: Medium high, not flat out. There's sugar in the rub and it scorches before the pork is cooked through. You want mahogany, not black.
