Pork Chops with Fresh Peaches & Basil ****AAAA

By Phil-2

Ingredients

• 1 thick pork chop
• Kosher salt and freshly ground black pepper
• 2 peaches, pits removed, cut into 1/4-inch slices
• 1 teaspoons zest
• 1 tablespoons fresh juice from 1 lemon
• 1/2 teaspoon sugar or Agave nectar
• 1/4 teaspoon salt
• Pinch of dried red chili flakes
• 1 cups fresh raw baby spinach
• 1/4 cup fresh basil leaves, roughly chopped
• 1 tablespoon butter
• tablespoon olive oil

Preparation

Step 1

Season the pork chops generously with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chop and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.
2
Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.

3
Make a bed of spinach on the plate and put the pork chop on top. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce.

Season to taste with salt and pepper.

Stir in basil. Surround the pork chop with the peaches and then pour the pan juices on top and sprinkle with remaining basil. Serve immediately.