Brined until juicy, rubbed with spices, and hit with tangy sauce, this weeknight pork chop is pumped with flavor. Fire up the grill, if you want to add smoke.
What You Get
Brined pork chop (see note below)
What You’ll Need
Makes 3 servings
Active Time: 20 minutes
Total Time: 45 minutes
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
Place the corn, unshucked, on the prepared pan, and roast until the husks are a little charred, about 25 minutes.
Meanwhile, cut the peaches in half, removing the pits. Remove the pork chop from the package and pat dry with paper towels. Rub the pork chop with about 2 teaspoons of the BBQ rub to coat.
In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop, fat-side down, and cook until it begins to brown, 5 minutes. Flip the pork chop and add the peaches to the pan, cut-side up. Drizzle the peaches with 1 tablespoon olive oil and season with salt. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the peaches are browned, 25 to 30 minutes.
Transfer the pork chop and roasted corn to a cutting board to rest, 5 minutes. Slice the pork across the grain. When the corn is cool enough to handle, shuck the corn, and spread with butter and season with salt.
Transfer the buttered corn and sliced pork to plates. Dollop the pork with 2 tablespoons of the BBQ sauce. Spoon the roasted peaches and their juices alongside. Serve warm, with the remaining BBQ sauce for drizzling.
Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.