Sage-Rubbed Pork Chops with Pickled Peach Relish

Ingredients

• 1  bay leaf 
• 1 tablespoon peppercorns whole black
• 35 servings kosher salt 
• 3 tablespoons olive oil extra-virgin
• 4 large ripe-but-firm peaches pitted cut into 1/2-inch dice (large)
• 40 ounces pork rib chops bone-in 1-inch-thick
• 20 small sage leaves chopped (small)
• 0.3 cup sugar 
• 1.5 cups water 
• 2 cups citrus champagne vinegar 
• 2 tablespoons mustard seeds yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• kitchen thermometer
• slotted spoon

Directions

1. In a large saucepan, combine the white wine vinegar with the water, sugar, mustard seeds, bay leaf, 1 tablespoon of whole peppercorns and 2 tablespoons of salt and bring to a boil to dissolve the sugar.
2. Put the diced peaches in a large, heatproof bowl and pour the hot brine over them.
3. Let the peaches stand for 1 hour, then refrigerate them for about 30 minutes, until the peaches are chilled.
4. Meanwhile, in a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes.
5. Preheat the oven to 40
6. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering.
7. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side.
8. Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted in the thickest part of the meat nearest the bone registers 14
9. Transfer the chops to a plate to rest for 10 minutes.
10. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil.
11. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
12. Put a pork chop on each plate. Using a slotted spoon, top each chop with about 1/2 cup of the pickled peaches.
13. Garnish with the fried sage leaves and serve.