• 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


  • 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.