The fragrance of a fresh summer peach is near-perfection. What could possibly improve it? How about a nice pork chop? Sure, it seems a little out there, but trust the process, the sweetness of the peach and the richness of the pork are just made for each other. It's a porky-peachy union and it's on the table in 30 minutes.
Place pork, ½ the Dijon mustard, ½ the apple cider vinegar, ½ tsp pepper and a sprinkle of salt in a bowl and toss to combine. Set aside to marinate.
Finely chop chives. Place chives, remaining mustard, remaining vinegar, honey and 40ml (2 tablespoons) olive oil in a bowl with salt and pepper and mix to combine.
Halve peaches, remove stone and slice into wedges. Slice tomatoes into wedges. Peel and thinly slice eschalot into rounds.
Heat remaining oil in a frypan over medium-high heat. Add pork and cook, turning halfway, for 5–6 minutes or until golden and just cooked. Place on a plate and pour over ½ the dressing. Set aside to rest for 5 minutes.
Place peach, tomato, eschalot and remaining honey dressing in a bowl and toss to combine. Season with salt and pepper.
Divide peach salad between plates and top with pork. Pour any resting juices from pork over and sprinkle with pepper to serve.