Juicy pork chops generously smeared with flavorful blueberry butter and topped with fresh peach salsa. These pork chops are easy enough for a weeknight meal, yet elegant enough for entertaining!
Using paper towels, pat both pork chops dry. Combine the chili powder, garlic powder, cumin, salt, sugar and pepper together in a small bowl. Season chops, liberally, on both sides with spice mixture.
Place a wire rack insert in a rimmed baking sheet. Transfer the pork chops to rack and place in the refrigerator, uncovered, for 8 to 24 hours. Do not dry brine the chops any less than 8 hours, so you will need to plan ahead. (I dry brined my pork chops for 20 hours, and they were perfectly juicy)
Make the Peach Salsa: Combine all ingredients in a medium size mixing bowl. Cover and place in the refrigerator to allow the flavors to marry for at least 30 minutes, up to overnight.
Remove pork chops from the refrigerator and allow to sit at room temperature, on the counter, for 30 minutes.
Preheat oven to 250 degree F. Remove rack insert from baking sheet and place chops directly on sheet pan. Cook in preheated oven, on the middle rack, until internal temperature of the pork chops reaches 110 degrees for mid-rare (about 25-35 minutes) or 120 degrees for medium (about 30-40 minutes). To prevent overcooking the pork chops, start to check the internal temperature 5-10 minutes prior to suggested cooking times. Remove baking sheet from the oven. (Mine took 32 minutes to reach 120 degrees)
While the Pork chop is cooking in the oven, remove the blueberry butter and peach salsa from the refrigerator and set aside on the counter to remove chill.
Place a large cast iron skillet (or stainless steel skillet) with oil over high heat. Allow oil to heat up until barely smoking.
Add the pork chops to the skillet and cook, turning once, until they are starting to develop a brown crust, about 1 ½ minutes. Add the butter to the pan with the chops and swirl to coat.
Continue cooking the pork chops until golden brown, about 2 more minutes, turning once and basting the top of chops with butter using a spoon.
Using tongs to stand the chops on their sides, sear the fat caps until rendered and crisp, roughly 1 minute.
Remove chops from skillet, transfer to a rack set on clean cutting board or work surface. Top each chop with 2 TBS room temperature blueberry butter and allow pork chops to rest for 3-5 minutes.
Transfer blueberry butter topped pork chops to serving plates, top with peach salsa and garnish with lemon zest. Serve immediately.
Notes
Inactive Time: 8- 24 hours-Cooking method for Pork Chops slightly adapted from Serious Eats-I served my Pork Chops with sautéed asparagus tips. Simply place a cast iron skillet or sauté pan over medium heat. Add 1 TBS of butter (or extra virgin olive oil) and asparagus. Season with salt and pepper. Sauté for 3-4 minutes. Remove from heat and toss with a splash of lemon juice.