in

Pan-seared bone-in pork chop with a summery sweet-tart nectarine cucumber salad….

Pan-seared bone-in pork chop with a summery sweet-tart nectarine cucumber salad.

Generously salt a couple of pork chops (approx 1-inch thick or less) on both sides at least a couple of hours ahead of time, and let them chill out uncovered in the fridge. Take out ~30 min – 1 hour before cooking.

While the pork chops are getting to room temp, make the salad. Dice 1-2 nectarines along with a couple Persian cucumbers. Season with juice from half a lime, a splash of fish sauce and a few pinches of gochugaru. Stir to combine, taste and adjust seasoning if needed. Set aside. Add a few slices of a small red onion or shallot to the salad if you’d like. Cook the remaining onion with the pork chop.

Pork chop: Heat a carbon steel or cast iron pan over med-high heat. Add some neutral oil and when it’s slightly smoking, carefully lay two pork chops in the hot pan. Sear for about 5 minutes on one side until the bottom takes on a nice golden color. Flip and cook the other side for about 3 minutes longer. Then use tongs to hold up the pork chop as you sear the fat cap and edges, about a minute or so per edge. Transfer to serving plates and let rest for about 5-10 minutes.

Add the reserved sliced onion (not used in the salad) to the hot pan, toss around in the rendered pork fat and cook until it takes on color and is softened a bit. Turn the heat off.

To serve: Give the nectarine-cucumber salad a stir again, taste and add more lime juice / fish sauce if needed. Scatter the cooked onions over the chops, spoon some salad onto the plate, and enjoy! Serve with extra lime wedges.

Find pasture-raised pork chops if possible. All you would need is salt to bring out its incomparable flavor. Local friends, find Berkshire heritage pork from Vermont at @savenorsbutchery.