2 tablespoons vegetable oil

kosher salt, as desired,

freshly ground black pepper, as desired

4 boneless pork loin chops (1 1/2 – 2 pounds), 1/2-inch thick

1/3 cup sweet white wine, like Riesling

1 small shallot, thinly sliced

2 peaches, unpeeled, pitted, cut into wedges 1/4-inch thick

1/2 cup chicken or vegetable stock, as needed

Method:

1.   Generously oil, salt and pepper each pork loin on both sides.

2.   In a large dry skillet over medium – high heat, allow to heat until hot approximately 1 – 2 minutes – See kitchen note.

3.   Add prepared pork loins being careful to not overcrowd or overlap. Cook the first side on medium – high heat until golden brown in color, approximately 5 – 8 minutes. Flip and cook the second side until cooked through (internal temperature of 145ºF), approximately 4 – 6 additional minutes.

4.   Remove from pan and cover with foil to rest, approximately 5 minutes.

5.   Meanwhile, return the same pan with the drippings to the stovetop. Off heat, add wine and return to medium heat. Use a wooden spoon to scrape up any bits from the bottom of the pan while allowing wine to reduce by 1/3.

6.   Add shallots and cook until soft, approximately 2 minutes. Add peaches and cook while gently stirring until soft and juicy, approximately 4 – 5 minutes. NOTE: If the pan is too dry, add stock as needed starting with 1/4 cup.

7.   Once the peaches are cooked, spoon peach and shallot mixture over each pork loin chop and serve while hot.

Kitchen Note: Consider adding fresh herbs like thyme or rosemary to the pan with the peaches right before serving.