15
80

Ingredients

  • 24 ounces New York pork chops (about 3/4-inch thick)
  • salt
  • pepper
  • 1 pound yukon gold potatoes (OR russet potatoes, peeled and cut into 1-inch chunks)
  • 1 ear corn husks
  • 1/4 cup heavy whipping cream
  • 2 tablespoons unsalted butter (1/4 stick cut into 2 or 3 pieces)
  • 1/2 chipotle chile (from a can of chipotle peppers in adobo sauce, or more to taste, minced*)
  • 2 tablespoons canola oil (OR other neutral-flavored oil)
  • 2 peaches (ripe, cut into large bite-sized pieces)
  • 2 basil leaves (large, torn)
  • 2 mint leaves (large, torn)
  • 1 teaspoon extra-virgin olive oil
  • 1 pinch sugar
  • freshly ground pepper (optional)

Directions

  1. Using paper towels, pat chops dry. Season generously with salt and pepper and set aside for at least 15 minutes, up to an hour.
  2. Meanwhile, make the potatoes: Place potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce to a simmer and cook until very tender, 15 to 18 minutes.
  3. While potatoes are cooking, cook corn: place corn over medium heat on a gas stovetop, directly on the grate over the burner. Cook, turning occasionally, until lightly charred on all sides, about 5 minutes. Set aside until cool enough to handle, then cut kernels from cob.
  4. Drain potatoes, return to the saucepan, and mash to desired consistency. Stir in corn, cream, butter and chipotle. Season with salt. Cover and set aside to keep warm.
  5. Make the pork and peaches: In a large skillet over medium heat, heat canola oil. Add pork and cook until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium), about 4 minutes per side. Remove pork from the skillet and let rest for 3 minutes.
  6. Meanwhile, in a large bowl combine peaches, basil, mint, olive oil, sugar, a pinch of salt and a pinch of pepper, ideally freshly ground. Set aside 5 minutes. Arrange potatoes on plates. Top with pork and peaches, drizzle with any accumulated peach juices, and serve.
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