Pork Chops with Peaches, Farro, Burnt Honey Vinaigrette Recipe

Ingredients

• 4 Smithfield Bone-In Thick Center Cut or Rib Chop Pork Chops
• 2 Tbsp extra virgin olive oil
• 2 tsp salt
• 1 tsp black pepper
• 3 peaches, pits removed, cut into ¼ slices (see notes)
• ½ tsp salt
• Pinch of dried red chile flakes
• ¼ cup fresh basil leaves, roughly chopped
• 1 ½ cups cooked farro
• 500 grams mild honey
• 350 grams champagne vinaigrette
• Grated lemon zest from 4 lemons
• 4 grams kosher salt
• 2 grams fresh ground black pepper
• 35 grams extra virgin olive oil