Prep: 15 minutes
Cook: 15 minutes
Any stone fruit would work with this recipe. Serve with a side of orzo pasta or steamed rice and sautéed red bell peppers. Recipe from the Chicago Tribune.
2 strips bacon
4 pork chops
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon olive oil, optional
3/4 cup dry white wine
3 to 4 fresh peaches, chopped in 1/2-inch cubes
6 to 8 leaves fresh basil, sliced in thin strips
Cook the bacon in a large skillet until crisp; drain on paper-towel-lined plate. When cool, crumble.
Meanwhile, season chops with 1/4 teaspoon salt and pepper to taste. Add oil to skillet if needed so that chops won't stick; add chops to skillet. Cook over medium high heat, turning once, until browned on both sides, 5 minutes per side. Remove from skillet; keep warm. (If using thick chops, you may need to finish in the oven; do so at 350 degrees, 10 to 15 minutes.)
Add wine to skillet; cook, scraping bottom of pan to loosen any bits from the chops, until reduced slightly, 2 minutes. Add peaches to skillet; season with remaining 1/4 teaspoon salt and pepper to taste. Cook, stirring, until warmed through and slightly softened, 5 minutes.
Return chops to skillet; spoon peaches over. Divide chops among 4 plates, topped by peaches, crumbled bacon and basil.
Per serving: 218 calories, 49 percent of calories from fat, 12 g fat, 4 g saturated fat, 65 mg cholesterol, 7 g carbohydrates, 20 g protein, 422 mg sodium, 1 g fiber.