Pork Chops with Grilled Halloumi and Peach Salad

Prepare

1. Pat the pork chops dry. Score the rind and fat every 1 cm, cutting down to the meat. Season generously with salt and rub.
2. Pat the halloumi dry and brush lightly with neutral oil.
3. Brush the cut sides of the peaches with oil or melted butter.

Grill

1. Add a whiskey smoking chunk to the hot coals. Sear the pork chops over direct heat for 2 minutes on each side.
2. Using tongs, hold the chops upright on their fat caps over direct heat for 90 seconds, until the rind is golden and crisp.
3. Move the chops to the indirect side and close the lid. Grill the peaches cut-side down over direct heat for 3 minutes.
4. Turn the peaches over. Grill the halloumi over direct heat for 90 seconds on each side, until golden.
5. Check the pork on the indirect side. Remove it at an internal temperature of 60–62°C (140–144°F). Remove the peaches and halloumi too.

Rest and assemble

1. Rest the pork on a board for 5–7 minutes. Allow for carryover heat to raise the internal temperature to 63–65°C (145–150°F).
2. Cut the peaches into wedges and the halloumi into bite-sized cubes.
3. Toss the rocket with the extra virgin olive oil, lemon juice and a pinch of flaky salt. Fold in the warm peaches and halloumi.
4. Serve the salad immediately alongside the rested pork chops.