Pan-Fried Pork Chop with Grilled Peach, Pickled Onion and Blue Cheese Salad

Method

1. 1
   Start with the peaches. Cut them in half and remove the stones, before slicing into the wedges. Then drizzle with olive oil. Place them under a hot grill, cut-side up, until softened, lightly charred and caramelised around the edges.
2. 2
   For the pork chop, score the fat with a sharp knife, being careful not to cut into the meat. Season generously with salt and black pepper.
3. 3
   Place the chop fat-side down in a cold pan, then slowly bring the heat up to medium. Let the fat render until golden, crisp and caramelised. This gives you that beautiful crispy edge and releases fat into the pan for cooking.
4. 4
   Once the fat has rendered, lay the pork chop flat in the pan and cook for 3-5 minutes on each side, depending on thickness. You want a deep golden crust on the outside while keeping the meat juicy in the centre. For extra richness, add a knob of butter, garlic and herbs for the final minute, then baste the pork as it finishes cooking.
5. 5
   Remove the pork chop from the pan and rest for 5-10 minutes.
6. 6
   To make the salad, add the grilled peaches to a bowl with the sliced pickled onions, fresh mint, lemon zest, lemon juice, sherry vinegar, a drizzle of olive oil and black pepper. Toss gently so the peaches stay intact.
7. 7
   Slice the pork chop, then serve with the grilled peach and pickled onion salad. Finish with crumbled blue cheese, extra mint and a final drizzle of olive oil.