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1
Preheat the oven to 375.
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2
In a small saucepan, combine the honey with the lavender and the whole cloves and cook over moderate heat, undisturbed, for 6 minutes.
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3
Remove the honey from the heat and stir in 2 tablespoons of the sherry vinegar.
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4
Let the honey cool for 10 minutes, then strain the lavender-infused honey through a fine sieve into a small heatproof bowl.
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5
Add 2 tablespoons of the butter to the saucepan along with the brown sugar and lemon juice and cook just until melted.
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6
Stir in half of the lavender-infused honey.
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7
Arrange the halved peaches in a small baking dish in a single layer and spoon the brown sugar mixture over them.
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8
Bake the peaches for 1 hour, turning once and basting every 10 minutes, until soft and lightly caramelized.
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9
Transfer the peaches to a plate and pour the pan juices into a heatproof cup.
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10
Meanwhile, light a grill or preheat a grill pan.
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11
Brush the ears of corn and the onion slices all over with 1 tablespoon of the olive oil and season generously with salt and pepper.
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12
Grill over high heat until charred and tender, 8 to 10 minutes.
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13
Let cool slightly, then cut the corn kernels from the cobs and coarsely chop the onion.
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14
In a large, deep skillet, heat 1 tablespoon of the olive oil.
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15
Add the bacon and cook over moderate heat until it is golden and crisp, about 4 minutes.
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16
Using a slotted spoon, transfer the bacon to a plate.
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17
Add the corn and onion to the skillet and cook just until heated through, about 3 minutes.
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18
Add the parsley, piment d'Espelette, the remaining 1 tablespoon of vinegar and the reserved bacon.
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19
Season the corn salad with salt and pepper and cover with foil to keep warm.
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20
Brush the pork chops with the remaining 1 tablespoon of olive oil and season with salt and pepper.
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21
Grill over moderately high heat, turning once, until an instant-read thermometer registers 138 when inserted near the bone, about 12 minutes.
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22
Transfer the chops to a plate and brush liberally with the remaining lavender-infused honey.
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23
Meanwhile, heat a large, heavy skillet until very hot.
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24
Add the finely chopped peaches and cook without stirring for 1 minute.
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25
Add the Riesling and cook until it is reduced by two-thirds, about 1 minute.
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26
Add the reserved peach pan juices and bring to a boil, then simmer until thickened, about 2 minutes.
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27
Swirl in the remaining 1 tablespoon of butter and season the peach sauce with salt and pepper.
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28
Spoon the corn salad onto plates and arrange the roasted peach halves alongside.
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29
Put the chops on the plates, spoon the peach sauce over the chops and serve.
