If YOU still have good peaches and fresh basil (bet you do or want some of mine), give this recipe a whirl. It's a favorite that originally came from Real Simple but The Reverend Janey turned me on to it.
4 - 3/4 inch cut pork chops (I cut my own* The original recipe called for bone-in but I've never been particularly good at following directions. Or recipes)
2 tbs Olive Oil
2 fresh peaches cut in wedges
1 small red onion cut in wedges.
3 tbs white wine vinegar
salt and pepper
1/2 cup fresh basil leaves (I have plenty if you need some).
Preheat over to 400 degrees.
Heat oil in large oven-safe skillet. Pepper (and salt, if desired) porchops. Add to pan and cook on both sides for 3-5 minutes until browned on each side. Transfer chops to plate and set aside. Add peaches and onion to skillet with 3 tablespoons of vinegar and a bit more pepper. Toss for about 1 minute over heat. return the pork chops and any juices to the skillet. Pop the skillet in the oven and roast until the porkchops are cooked through and the peaches are tender -- about ten minutes.
Sprinkle everything with basil leaves and serve either on couscous or rice. I prefer couscous (quicker to cook and yummy).
*tip for the day: big whole pork loins are often on sale. I learned long ago to buy them on sale and cut them into normal family-sized portions (cut in half for the four Mathewsies) and freeze the portions in ziplock bags. I move them to the refrigerator the night before I'm going to use them. You can do great pork roasts and carnitas with them in a crockpot, too. I used to go ahead and cut them into chops and chunks before freezing but I find they're a lot easier to cut into whatever shape I want for a meal when they are still partially frozen.
