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1
Using paper towels, pat chops dry. Season generously with salt and pepper and set aside for at least 15 minutes, up to an hour.
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2
Meanwhile, make the potatoes: Place potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce to a simmer and cook until very tender, 15 to 18 minutes.
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3
While potatoes are cooking, cook corn: place corn over medium heat on a gas stovetop, directly on the grate over the burner. Cook, turning occasionally, until lightly charred on all sides, about 5 minutes. Set aside until cool enough to handle, then cut kernels from cob.
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4
Drain potatoes, return to the saucepan, and mash to desired consistency. Stir in corn, cream, butter and chipotle. Season with salt. Cover and set aside to keep warm.
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5
Make the pork and peaches: In a large skillet over medium heat, heat canola oil. Add pork and cook until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium), about 4 minutes per side. Remove pork from the skillet and let rest for 3 minutes.
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6
Meanwhile, in a large bowl combine peaches, basil, mint, olive oil, sugar, a pinch of salt and a pinch of pepper, ideally freshly ground. Set aside 5 minutes. Arrange potatoes on plates. Top with pork and peaches, drizzle with any accumulated peach juices, and serve.
