pat's Recipe

Roasted Pork Chops and Peaches

Category: Pork

1 Tbsp olive oil
4 bone-in pork chops (each 3/4-inch thick;
about 2 pounds total)
kosher salt and freshly ground black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 Tbsp white wine vinegar
1/2 cup fresh basil leaves

Heat oven to 400F.
Heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cookuntil browned, 3 to 5 minutes per side; transfer to a plate.
Add the peaches, onion, vinegar, and 1/4 tsp each salt and pepper to the skillet and cook, tossing, for 1 minute. Return the pork (and any accumulated juices) to the skillet. Transfer the skillet to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes. Sprinkle with the basil and serve.

serves 4