Iberico Bone-in Pork Chop - The Sweet and Tangy Peach Sauce Combo is Truly Surprising

Steps

1. 1

   Trim excess fat from the pork chop if needed and season with salt and MSG

2. 2

   In a pan with grapeseed oil, cook over medium heat, gradually increasing the temperature, and sear 2 minutes per side for 4 minutes total

3. 3

   Slice the peaches into bite-sized pieces, thickly slice the shallots, and roughly mince the garlic

4. 4

   In the pan used for the meat, sauté the shallots, garlic, and 2 Tbsp butter

5. 5

   Add sugar, sherry vinegar, and whole grain mustard, reduce by one-third, then add the peaches and cook down

6. 6

   When the sauce has reduced by half, thinly slice the basil and set aside some baby basil separately

7. 7

   Turn off the heat and add 3 Tbsp butter, basil, and pepper to finish the sauce

8. 8

   Plate the bone-in chop, top with the peach sauce, and drizzle with baby basil and basil oil to finish