Step 1

Brine the pork: Whisk 6 cups cold water, 1/3 cup of the kosher salt, and 3 tablespoons granulated sugar together in a large bowl until the salt and sugar are dissolved. Add 4 boneless pork chops and make sure the pork is completely submerged. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Step 2

Meanwhile, make the spice rub and peach salsa. Stir the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder together in a small bowl.

Step 3

Make the salsa: Prepare the following, placing them in the same medium bowl as you complete them: Halve and pit 1 pound peaches, then cut into 1/4-inch dice (about 2 cups). Finely chop 1/4 small white onion until you have 1/4 cup. Finely chop 1/2 medium jalapeño (remove the seeds and membranes first for a less spicy salsa). Coarsely chop until you have 2 tablespoons fresh cilantro.

Step 4

Squeeze the juice from 1/2 medium lime. Add 1 1/2 teaspoons lime juice and 1/2 teaspoon kosher salt to the salsa and stir to combine. Taste and season with more lime juice as needed. Refrigerate until ready to serve.

Step 5

Cook the pork: When the pork is ready, remove from the brine and pat very dry with paper towels. Sprinkle all over with the spice mixture.

Step 6

Heat 2 tablespoons vegetable oil in a large regular or cast iron skillet over medium-high heat until shimmering. Add the pork chops and sear until golden-brown on the bottom, 3 to 4 minutes. Reduce the heat to medium, flip the pork chops, and cook until the pork is just firm and has an internal temperature of 135 to 145ºF, 3 to 5 minutes more. Transfer the pork chops to a clean cutting board or plates and let rest 3 minutes. Serve topped with the salsa.