Peach-Smothered Pork Chops

Set a large pot of water to boil and fill a bowl with ice and water

1½ teaspoons kosher salt (such as Diamond Crystal)
¼ cup all-purpose flour	mix seasoning, coat chops	sear 3 min per side, brown fat cap	melt butter, caramelize peaches 3 to 5 min	add shallots, garlic, ginger; cook 3 min	add stock, sugar, vinegar; boil	return chops, rosemary; simmer covered 4 to 6 min	serve topped with reserved peaches
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
4 bone-in loin (or center-cut) pork chops (about 1 inch thick)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
4 fresh ripe peaches (about 1½ pounds total), or use frozen sliced peaches or apples (see Tip)		blanch 1 to 2 min, ice, peel, quarter
Ice		blanch 1 to 2 min, ice, peel, quarter
2 large shallots, thinly sliced
3 garlic cloves, finely grated
1 (2-inch) piece fresh ginger, peeled			cut ginger into matchsticks
¾ cup homemade chicken stock (or store-bought)
2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar
2 sprigs fresh rosemary

Cook chops until they reach about 140°F (60°C) at the thickest part next to the bone, mashing some peaches into the liquid to thicken it. Set aside four of the nicest peach quarters for garnish. Instead of fresh peaches, use 2 cups thawed frozen sliced peaches, or 3 peeled, sliced apples; after prepping the fruit, proceed with the ginger step.

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