The pork chop is a great protein choice for a balanced meal. Making that meal balanced with flavor is a different story. One can cook a pork chop with a sweet brown sugar glaze, or with a savory gravy. But why settle for one choice?The Perfect Pork ChopGarrett Smith, Robert Ecks, and Setoiyo chow down on blueberry basil pork chops. Brian accompanies the chops with roasted peaches and charred cauliflower. The boys love the dish. While eating they discuss podcasting as well as other mediums of entertainment. The gang admits that Vine would keep them youthful, and no one at the table understands Snapchat.Meet the GuestsHere’s the rundown on the guests featured on this episode.Garrett SmithA master of movie and nerd trivia, Garrett always brings a fresh comedic perspective in his act. If you enjoy movies definitely check out the podcast he co-hosts entitled I Like to Movie Movie. Stay tuned to Garrett’s latest shows and gigs by following him on Twitter.Robert EcksHis unique style of comedy and rhetoric of silence allows Robert to command any stage. Along with Garrett, Robert helps run the We Do! Comedy Show every week in Philadelphia. Don’t miss any of Robert’s super funny insights on Twitter.SetoiyoA natural born entertainer, Setoiyo tells it like it is. He’s not afraid to attack any subject with his comedy. He helps run the legendary Philly Comedy Attic. For more dates, deets, and links don’t miss a beat and follow Setoiyo on Twitter.Eat the FoodDid that dish sound dee-lish? Below is an approximate recipe how to make that jawn.Blueberry Basil Pork ChopPrep Time: 20-60 min to let the rub mix in.Tools: sauce pan (preferrably with a lid), tongs, wire rack, sheet pan, knifeCook Time: 20 minutes topsIngredients* Boneless Pork Chops* Brown Sugar* Cayenne Powder* Garlic Powder* Paprika* Salt and Black PepperCooking Steps* First and Foremost make the spice rub for the pork chops:* 2 parts Brown Sugar* 1 part Cayenne Powder, Garlic Powder, Paprika, Salt, and Black Pepper* Note parts can translate into tsp, tbsp, cups, etc. Make as much as you need. You can always store extra. Just keep the ratios illustrated by the parts metaphor.* Whisk to combine* Pat down the pork chops with paper towels to soak up excess moisture. Apply the spice rub. Pat the spice into the meat with your hands. Wash those porky hands after this step. Store chops in the fridge for 15-60 minutes.* Preheat the Oven to 375.* Sear the chops in a saucepan covered over high to medium-high heat for about 3-4 minutes per side. Evacuate the pork from the pan and place on a wire rack above a sheet pan covered with parchment paper. Place in the over for 8-10 minutes. Take the pork’s temperature to ensure doneness (145 degrees Fahrenheit).* Scoop out some Blueberry Basil Spread from The Small Batch Kitchen and place it over the sliced pork chops.Roasted Peaches and Charred Cauliflower with Grape TomatoesThis pork chop dish is not complete without a sweet side dish and a savory side dish to complement the spread. Follow the links for the