Seared Pork Chops & Peach Salsa

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove once to flatten. Crumble the cheese into small pieces. Roughly chop the peppers. Halve and pit the peach. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the sliced white bottoms of the scallions and vinegar. Season with salt and pepper.

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche, butter, crumbled cheese, chopped peppers, and half the spice blend (you will have extra spice blend). Using a fork or potato masher, mash to your desired consistency. Drizzle with olive oil and season with salt and pepper to taste. Cover to keep warm.

STOVE: Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes.
GRILL: Pat the pork dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned pork 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate and let rest at least 5 minutes.

STOVE: Add the halved peach, cut side down, to the pan of reserved fond. Cook on medium-high 1 to 2 minutes, or until browned. Transfer to a cutting board and small dice.
GRILL: Place the halved peach in a bowl; drizzle with olive oil and season salt and pepper. Grill the seasoned peach, cut side down, 3 to 5 minutes, or until browned. Transfer to a cutting board and small dice.

Transfer the diced peach to the bowl of marinated white bottoms of the scallions. Stir to combine and season with salt and pepper to taste. Serve the cooked pork with mashed potatoes and roasted broccoli on the side. Top the pork with the salsa. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!