Grilled Pork Chops with Peaches and Bean Salad

Whisk together oils, 2 Tablespoons majoram, dijon mustard, garlic and vinegar in a measuring cup or bowl until creamy. Season to taste with freshly ground black pepper. Set aside about 1/4 cup, add the sliced shallots, and put in the refrigerator until ready to use.

Season pork chops with salt and tranfer to a baking dish. Pour the remaining dressing over the pork chops, spreading evenly to distribute. Cover and chill for at least 4 hours or up to 24 hours.

Cook trimmed beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 to 5 minutes. Drain and rinse with cold water to stop the cooking process. Transfer the beans, the remaining 1 Tablespoon of majoram, and most of the reserved dressing with the shallots to a medium bowl. Toss to combine and season with salt and pepper, to taste.

Heat a grill to medium-high heat. Remove the excess dressing from the pork chops and grill them, turning occasionally on all sides, until browned and cooked through to your liking (about 10 minutes total depending on the thickness of the pork chops).

Place halved peaches in a bowl; drizzle with olive oil and sprinkle with kocher salt. Toss to coat and grill cut side down until they begin to soften and char (about 5 minutes). Transfer pork and peaches to a cutting board; let the pork rest for 10 minutes.

Slice peaches and thinly slice pork. Serve with bean salad and enjoy!