Recipe by DrGaellon
Adapted from a recipe by Nick Kindlesperger at Serious Eats http://bit.ly/QWwBDX
Top Review by CHEF GRPA
I think this dish has a lot of potential, and I'm sure I'll will be make it again. Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I've will added this to my recipe book with my additions. THANK YOU!!
- 2 thick-cut pork chops (about 1 1/2-inch thick)
- kosher salt
- fresh ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 peach, pitted and cut into 8 wedges
- sugar, to taste (if needed)
- 1 tablespoon Bourbon (such as Maker's Mark)
- 8 fresh basil leaves
Directions See How It's Made
- Preheat oven to 400°F.
- Season pork chops with salt and pepper. Heat oil in 10" ovensafe skillet over medium-high heat until shimmering. Add chops and cook until browned on both sides, 3-4 minutes per side. Transfer chops to a plate and set aside. Pour off and discard any grease in pan.
- Lower heat to medium. Add butter to skillet. When melted, add peach slices. If they are less-than-ripe, add sugar to taste. Cook, stirring often, until peaches are soft, 1-3 minutes.
- Remove skillet from heat. Add bourbon and swirl pan. Light a long-handled match and pass over skillet carefully until bourbon ignites. When flames subside, return to heat and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Season sauce with salt, pepper and/or sugar, to taste.
- Return chops to skillet and lay 4 basil leaves on each chop. Place peach slices on top of basil. Place skillet in oven until chops are done, about 4 minutes for medium. Divide chops and peaches between two plates and spoon pan sauce over each serving.