• 2 bone-in pork chops, about 1 inch thick
• ⅓ cup Momofuku Soy Sauce
• 1 lemon, halved
• 2 cloves garlic, grated
• olive oil
• 1 tablespoon Momofuku Chili Crunch Hot Honey
• 6 peaches, halved and de-seeded
• Momofuku Savory Seasoned Salt
• 1 shallot, chopped
• ½ cup mint, chopped
• 1 teaspoon Momofuku Chili crunch

In a shallow bowl add ⅓ cup Momofuku Soy Sauce, juice from ½ of the lemon, 2 garlic cloves, 1 tablespoon of Chili Crunch Hot Honey, and 3 tablespoons of olive oil. Add pork chops and let marinate in the refrigerator for at least 1 hour or up to 6 hours. Remove from the refrigerator 30 minutes before cooking.

Turn your broiler on high and position a rack on the top of the oven, right under the broiler. Place a sheet pan in the oven and let it get hot for 1–2 minutes.

Toss halved peaches with olive oil and season with Momofuku Savory Seasoned Salt.

Remove the hot sheet pan from the oven and add marinated pork chops. Season the top of the pork chops with Momofuku Savory Seasoned Salt. Arrange peach halves around the pork chops and broil for 5–6 minutes, watching carefully to be sure it doesn’t burn. Remove the sheet pan from the oven, flip the pork chops and season again with Momofuku Savory Seasoned Salt. Broil for 5–6 more minutes, again watching them carefully, then remove from the oven.

Check the internal temperature to see if it reads 145°F. Depending on the size of your pork chops, they may need to roast longer. Adjust the oven to 425°F and roast in the center rack until it reaches 145°F, no more than 5 minutes. When they reach the desired temperature, remove from the oven and let them rest for 5 minutes before slicing.

Prepare your spicy mint sauce. Add the chopped shallots to a bowl with the juice from the remaining half of the lemon. Let it sit 1–2 minutes to mellow the shallots. Toss in the chopped mint, 1 teaspoon of Momofuku Chili Crunch, and a pinch of Momofuku Savory Seasoned Salt.

Spoon the sauce over pork chops and peaches and serve.