Pork Chops with Peaches, Bourbon, and Basil

Ingredients

• 4 thick-cut pork chops
• Kosher salt and freshly ground pepper
• 2 tablespoons canola oil
• 2 tablespoon butter
• 2 peaches, pits removed, each cut into 8 wedges
• Sugar to taste, optional
• 2 tablespoons bourbon
• 16 fresh basil leaves

Directions

1. Move the oven rack to the middle and heat the oven to 400 degrees F. Sprinkle both sides of the pork chops with salt and pepper. Warm the oil in a 12-inch skillet over medium high heat until it glints, then add the chops. Sear them until nicely browned, 3 to 4 minutes on each side. Take the skillet off the heat, move the chops to a large plate, and pour off the extra fat from the pan.
2. Put the butter in the same skillet and warm it over medium heat until melted. Add the peach wedges and turn them through the butter so they are coated. Cook, stirring frequently with a wooden spoon, until the peaches soften and heat through, 1 to 3 minutes depending on how ripe they are. If the peaches are quite firm and underripe, stir in sugar to taste.
3. Take the pan off the heat and pour in the bourbon. Using a long match, carefully pass the flame near the skillet to ignite the whiskey. Once the flame goes out on its own, scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Taste the sauce and adjust with salt, black pepper, and sugar.
4. Return the pork chops to the skillet and place four basil leaves on each chop. Arrange the peaches over the pork. Move the skillet to the oven and cook until the chops are done to your liking, about 4 minutes for medium. Carefully take out the pan, transfer the chops and peaches to four plates, spoon some of the pan drippings over the meat, and serve.