Ingredients
4 pork chops
4 peaches
4 tablespoons butter, divided
1 cup chicken stock
10 fresh basil leaves
5 tablespoons balsamic vinegar
salt and pepper
Preparation
Preheat the oven to 350 degrees. Pat the pork chops dry and salt and pepper them generously. In a large skillet over medium high heat, melt 2 tablespoons of the butter. Add the pork chops and sear until browned on both sides. While the pork chops are searing, prepare the peaches.
With a sharp paring knife, cut peaches into 1/8” slices and roughly chop the basil. When the pork chops are browned, remove them from the skillet and place in the oven to finish cooking, about 5 minutes depending on the thickness of your chop. You can check for doneness by slicing into one. When done, remove from the oven and set aside to rest.
While the pork chops are baking, add the chicken stock to deglaze the skillet. Scrape up any brown bits left in the skillet. Add the peaches and basil. Stir frequently until peaches start to soften and a loose sauce starts to form. When the peaches are softened but still have their shape, add the balsamic vinegar and stir until thickened. Melt the remaining two tablespoons into the peaches. Salt to taste.
Plate the chops and spoon the peaches and sauce over the pork.