Pork Chops With Fresh Peaches And Basil - cooking recipe

Ingredients

2 slices bacon
4 pork chops (can use boneless if you prefer)
salt, to taste
fresh cracked black pepper
3/4 cup dry white wine
3 -4 fresh peaches, chopped into 1/2-inch cubes (recipe did not indicate to peel the peaches but I did)
6 -8 fresh basil leaves, chiffonade (*fresh* basil ONLY!)

Preparation

Cook the bacon in a large skillet until crisp. Set aside to drain on a paper towel. Once cooled, crumble the bacon.
Wipe away most of the bacon grease from the skillet. Note: you can use cooking oil instead to brown the chops if you prefer. Be sure to use an oil with a high smoke point. Season the chops with salt and pepper. Don't season with too much salt because remember bacon is salty.
Heat the skillet again on medium-high heat. Cook the chops 5 minutes both sides, turning them once. If the pork chops are extra thick, you may need to finish them in the oven at 350 degrees for 10-15 minutes.
Remove the chops from the skillet and keep warm.
Add wine to the skillet, scraping up the bottom with a flat spatula to loosen the cooked brown bits. Reduce mixture slightly; about 2 minutes.
Reduce heat to medium then add peaches to the skillet, season with (salt) and pepper, to taste. Cook, stirring until warmed through and [slightly] softened, approximately 5 minutes. Don't overcook the peaches or they will turn too mushy.
Transfer the pork chops to a serving platter, top with the peaches, crumbled bacon and fresh basil ribbons.
Serving suggestion: the pork chops were served with plain grits cooked in chicken broth, steamed summer squash including yellow squash and zucchini, Recipe #93943 and a platter of lemon cucumber and icicle radishes with a splash of rice vinegar.