Pork Chops With Fresh Peaches and Basil

• slices bacon↗2
• pork chops (can use boneless if you prefer)↗4
• salt, to taste↗
• fresh cracked black pepper↗
• dry white wine↗3⁄4 cup
• fresh peaches, chopped into 1/2-inch cubes (recipe did not indicate to peel the peaches but I did)↗3 -4
• fresh basil leaves, chiffonade (*fresh* basil ONLY!)↗6 -8

Step-by-step instructions

1. 1

   Cook the bacon in a large skillet until crisp. Set aside to drain on a paper towel. Once cooled, crumble the bacon.

2. 2

   Wipe away most of the bacon grease from the skillet. Note: you can use cooking oil instead to brown the chops if you prefer. Be sure to use an oil with a high smoke point. Season the chops with salt and pepper. Don't season with too much salt because remember bacon is salty.

3. 3

   Heat the skillet again on medium-high heat. Cook the chops 5 minutes both sides, turning them once. If the pork chops are extra thick, you may need to finish them in the oven at 350 degrees for 10-15 minutes.

4. 4

   Remove the chops from the skillet and keep warm.

5. 5

   Add wine to the skillet, scraping up the bottom with a flat spatula to loosen the cooked brown bits. Reduce mixture slightly; about 2 minutes.

6. 6

   Reduce heat to medium then add peaches to the skillet, season with (salt) and pepper, to taste. Cook, stirring until warmed through and [slightly] softened, approximately 5 minutes. Don't overcook the peaches or they will turn too mushy.

7. 7

   Transfer the pork chops to a serving platter, top with the peaches, crumbled bacon and fresh basil ribbons.

8. 8

   Serving suggestion: the pork chops were served with plain grits cooked in chicken broth, steamed summer squash including yellow squash and zucchini, Recipe #93943 and a platter of lemon cucumber and icicle radishes with a splash of rice vinegar.