Peppercorn Pork Chops with Warm Pickled Pepper Relish

Prepare the Peppercorn Crust: On a sturdy cutting board, combine black, white, green, and pink peppercorns. Using the flat bottom of a heavy pan, crush the peppercorns to your desired consistency – finely ground for intense heat, or coarsely crushed for bursts of flavor. Transfer the crushed peppercorn mixture to a shallow dish. (5 minutes)

Season and Crust the Pork Chops: Make shallow cuts along the fat cap of each pork chop to prevent curling during cooking. Season generously with kosher salt, ensuring each chop is well-seasoned. Press the crushed peppercorns firmly onto both sides of the pork chops, creating a thick, even crust. (10 minutes)

Dry-Brine (Optional): Place the crusted pork chops on a wire rack set over a baking sheet. Allow them to sit at room temperature for 1 hour, or refrigerate for 4 to 12 hours. This dry-brining process enhances the flavor and moisture of the pork. If refrigerating, turn the chops halfway through. (1-12 hours)

Prepare the Quick Pickled Pepper Relish: While the pork chops are dry-brining, combine diced poblano, orange bell pepper, red bell pepper, minced garlic, kosher salt, cayenne pepper, and seasoned rice vinegar in a bowl. Mix well, cover with plastic wrap, and let sit at room temperature for at least 1 hour to allow the flavors to meld. (1 hour)

Sear the Pork Chops: Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering and almost smoking. Carefully add the crusted pork chops to the hot pan, ensuring not to overcrowd. Sear for 5 minutes per side, until a deep golden-brown crust forms. Use tongs to sear the edges for an additional 1-2 minutes, creating a uniform crust. Reduce heat to medium if the pan begins to smoke excessively. The chops should feel firm and spring back to the touch. An instant-read thermometer inserted into the center should read 140°F (60°C). (10-12 minutes)

Rest the Pork Chops: Remove the seared pork chops from the pan and transfer them to a clean plate. Tent loosely with foil and let rest for 5-10 minutes to allow the juices to redistribute, resulting in a more tender and flavorful chop. (5-10 minutes)

Create the Pan Sauce: Pour chicken broth into the hot skillet. Turn the heat to high and bring to a rolling boil, scraping up any browned bits from the bottom of the pan – these are packed with flavor! Add the prepared pickled pepper relish and stir to combine. Cook until the liquid has reduced by about half, approximately 3 minutes, creating a luscious sauce. (5 minutes)

Finish the Sauce: Turn off the heat. Add cold butter to the pan sauce along with any accumulated juices from the rested pork chops. Stir until the butter is fully melted and emulsified, creating a rich, glossy sauce. (2 minutes)

Serve: Spoon a generous amount of the warm pickled pepper relish over the rested pork chops. Serve immediately and savor the symphony of flavors!