Roasted Pork Chops and Peaches

When I came across this recipe in my stash, I knew I had to try it. I got this from the August 2010 Real Simple magazine (thanks Mom!). I didn't change a thing, and you mustn't either, because it was delicious! I almost skipped out on using fresh basil as it directs, and I'm so so happy I didn't. The combination of peaches and fresh basil was a match made in heaven! So as the summer is coming to a close, in most places anyway, grab some of the last peaches of the season and make this delicious meal for you and your family (or a special at home date night after the kids are in bed!).

Serves 4

Ingredients:

1 tablespoon olive oil

4 bone-in pork chops (about 3/4 inch thick, totaling around 2 pounds)

2 peaches, cut into wedges

1 small red onion, cut into thin wedges

3 tablespoons white wine vinegar

1/2 cup fresh basil leaves

Salt and Pepper

Preheat oven to 400 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Season pork chops with salt and pepper on both sides; cook until browned, 3-5 minutes per side, transfer to a plate. Add the peaches, onion, vinegar, and 1/4 teaspoon each of salt and pepper to skillet, tossing for 1 minute. Return the pork (and any juices) to the skillet. Transfer the skillet to the oven* and roast until the pork is cooked through** and the peaches are tender, about 8-10 minutes. Sprinkle with the basil (I tore mine up into medium-large pieces), serve and enjoy!

*Please please please be careful! My husband and I both burned our hands by grabbing the handle of the skillet once it came out of the oven. We finally just put the oven mit on the handle!

**Please cook it through! Pork can be very dangerous if not cooked to the recommended 145 degrees - the minimum internal temperatures for cooking meats have recently changed. To see a full list, go here.