Peppercorn pork chops with warm pickled pepper relish

Crush and grind the peppercorns on a cutting board with the flat bottom and rounded edge of a heavy pan, coarse or finer as preferred.

Make about three shallow cuts through the fat of each chop, just to the meat, so the membrane does not curl the chop.

Season very generously on both sides with kosher salt, then press the crushed peppercorns on for near full coverage.

Set on a rack for air circulation and dry brine in the refrigerator 4 to 12 hours (or about an hour on the counter, flipped halfway).

Mix the diced peppers, minced garlic, a big pinch of salt, a few shakes of cayenne and a generous splash of seasoned rice vinegar.

Cover and leave on the counter about an hour to quick pickle.

Sear the chops in a little hot oil over medium-high heat about 5 minutes per side, the second side a touch longer; sear the edges with tongs.

Cook to about 140F if using a thermometer, or until they firm up and spring back to the touch.

Rest the chops on a plate loosely covered with foil.

Add a little splash of chicken broth to the hot pan, bring to a rolling boil on high heat.

Add the pickled pepper relish, scrape the bottom, and boil a few minutes until the liquid reduces by about half; add any resting juices.

Off the heat, stir in a chunk of cold butter until it disappears; serve the relish over the chops.