Ingredients
- 2 Tbsp olive oil
- 6 bone-in centre – cut pork chops
- 1 onion, thinly sliced
- 4 peaches, pitted and sliced
- ½ cup chicken broth
- 2 Tbsp chopped fresh basil
Instructions
- Heat oil in a large cast-iron skillet over medium-high heat; lightly sprinkle pork with salt and pepper.
- Brown pork, in 2 batches if needed, in hot oil 2 to 3 minutes per side; remove from skillet, and keep warm.
- Add onion to skillet; reduce heat to medium. Sauté 5 minutes or until browned and tender; stir in peaches.
- Return pork to pan; add broth.
- Cover and simmer 4 minutes or until pork is done; sprinkle with basil.
Enjoy served with a spinach salad with balsamic vinaigrette and walnuts.