Step 1

Preheat the oven to 350°F. Add the bacon to a 12” cast-iron skillet over low heat. Render the bacon for about 15 minutes or so until completely crisp, stirring often. Meanwhile, bring the pork chops to room temperature. Add the flour and salt to a shallow bowl. Crack the eggs into another bowl and beat well.

Step 2

Use a slotted spoon to transfer the bacon to a plate. Add 1 tablespoon of butter to the skillet and let melt. Dredge each pork chop in the flour. Shake off any excess and dredge through the eggs. Let any excess egg drip off and dredge through the flour again. Add the pork to the hot butter over medium heat. Cook the pork for about 2-3 minutes per side, or until golden brown. Transfer the pork chops to a sheet pan.

Step 3

Bake the pork for about 6-8 minutes, or until just fully cooked through. Meanwhile, add 3 more tablespoons of butter to the skillet, along with the shallot. Saute until softened. Add the corn kernels and cook for a few more minutes until caramelized. Add the peaches and chives. Cook for another minute or so.

Step 4

Stir in the dijon mustard, honey, remaining tablespoon of butter, and a pinch of salt. Let the butter melt. Simmer the mixture for a minute until reduced. Stir in the crispy bacon.

Step 5

Whisk the mayonnaise and all but a teaspoon of lemon juice together in a small bowl. Season with salt and freshly cracked black pepper to taste. Toss the arugula with the remaining lemon juice and olive oil.

Step 6

Serve the pork chops over the arugula. Top with the corn & peach mixture, plus more freshly cracked black pepper.