Thick pork chops, charred nectarines, and pepper sauce.
One meal should feel like the reason you went shopping. In August, it's a thick pork chop salted early, seared hard, and rested — with nectarines charred in the same pan.
Use
- 2 thick bone-in pork chops
- 2 nectarines, halved and pitted
- Charred pepper sauce
- Basil
- Olive oil
- Salt and flaky salt
- Black pepper
Everything here is on the shopping list. Cook both chops; the second is tomorrow's charred plate or fig toast.
Do
At least an hour ahead — overnight is better — salt the chops well on all sides and leave them uncovered in the fridge. Take them out twenty minutes before cooking and pat them dry. Heat a heavy skillet over medium-high with a thin film of oil until it shimmers. Sear the chops 4 to 5 minutes a side without moving them, then stand them on their fat edge for a minute to render it. They're done when the center is just blushing pink near the bone (140°F if you have a thermometer). Rest them five minutes. While they rest, put the nectarine halves cut side down in the same pan for two or three minutes until they char. Plate the chops with the nectarines, a spoonful of pepper sauce, torn basil, flaky salt, and black pepper.