Pan-Fried Pork Chop with Charred Peaches, Pickled Onion & Blue Cheese Salad

Pork and peaches is one of my absolute summer favourites. It works so well because, you guessed it, CONTRAST. Salty pork, sweet peaches, ooohhhh dayum you’re onto a winner baby. Add in these sharp little hits of pickled onion and blue cheese running through everything and to me, it’s perfect. It is one of those dishes that feels incredibly summery without being overly light or salad-y. There is still plenty going on, but all that fruit, acidity and fresh mint stops the whole thing feeling too heavy when it is roasting outside. As always with something this simple, the ingredients matter. Get yourself a proper thick-cut pork chop from the butcher with a decent layer of fat around the outside, and use peaches which are actually ripe and juicy. A rock-hard supermarket peach is going to make this considerably less exciting.