Pork Chops with Peach and Fennel Salad

Préparation

A buttermilk brine keeps fennel seed-crusted pork chops tender and flavorful. Once brined, this simple summery dinner comes together in less than half an hour. A simple salad of sweet juicy ripe peaches and crisp raw fennel and mint provides the perfect refreshing contrast to the rich pan-seared chops.

*This recipe originally ran stateside on HexClad.com.

1. In a large ziptop bag, combine buttermilk and 1 tablespoon kosher salt. Add pork chops and turn to coat. Seal and refrigerate at least 1 hour or up to 24 hours. Remove from marinade and pat dry; discard marinade. 
2. Rub chops all over with 1 tablespoon oil each. In a small bowl, combine fennel seeds, peppercorns and 1 teaspoon salt. Mix well, then sprinkle all over pork chops.
3. In a HexClad 12”/30 cm Hybrid Fry Pan over medium-high, heat 2 tablespoons oil until shimmering. Add pork chops and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into center registers 135°F/57°C, 8 to 10 minutes. Let sit 5 minutes.
4. In a large bowl, combine remaining 2 tablespoons oil, vinegar, mustard and honey. Whisk to combine and add fennel, peach and mint. Toss gently to coat; season with salt.
5. Serve pork chops with salad. Sprinkle with flaky sea salt and freshly ground black pepper.

NOTES

Use a mortar and pestle to coarsely grind fennel seeds and peppercorns.