I’ve made this recipe before (the picture is from my first time making it) but its my first time posting it to this blog. I did change up some things about the recipe to what I have on hand at home. Living 30 minutes from the closest grocery store either we have it at home or I have to improvise. Nate and I both thought I rocked it so I’m going to share it with you.
2 tablespoon olive oil
2 large pork chops
salt and black pepper
1 teaspoon dried basil
2 peaches, cut into wedges
1/4 sweet onion, cut into thin wedges
1 1/2 tablespoons apple cider vinegar
2 tablespoons fresh basil leaves
I used a cast iron skillet with a cast iron lid.
- Heat oven to 400º F.
- Heat the oil in a cast iron skillet over medium-high heat. Season the pork with salt, pepper, paprika and dried basil and cook until browned, 3 to 5 minutes per side. Our pork chops were so large that I used the lid to help keep the juices in and to cook the pork chops a little bit more. Transfer to a plate.
- Nate hates onions so I cooked them in a separate skillet. If everyone in your family loves them cook them in the same skillet.
- Add the peaches, vinegar, salt and pepper to the skillet and cook, tossing, for 1 minute. Return the pork (and any accumulated juices) to the skillet.
- Transfer the skillet to oven, cover with the lid, and roast until the pork is cooked through and the peaches are tender, for me it was about 15 minutes.
- Sprinkle with the basil.