DIRECTIONS

• Pat dry both sides of each chop dry, season with kosher salt and black pepper; set aside.
• Pre-heat your oven to 350° F, place a rack on the middle level in the oven.
• Prepare the Cauliflower Couscous recipe which is an earlier post on this blog.  You can do this a day ahead or while the pork chops are in the oven.

Cooking:

• Heat a large, oven-safe skillet over medium-high heat; add the olive oil.  When the oil just starts to smoke place the pork chops in the skillet; brown on both sides.
• Add the onions, peaches, garlic, and stock to the pan.  Bring to a boil then cover and place into 350° F oven for 45 minutes.  (You may cook this on the stovetop if you can’t or don’t want to use an oven; you will just have to turn the chops over halfway through the cooking time.)
• Take the skillet out of the oven; remove the chops, place them on a serving platter, cover with foil to keep them warm.
• Using a potato masher mash the peaches and onions in the skillet.  For a creamier gravy you can pour the contents of the skillet into a heat-proof blender and puree, but BE CAREFUL, it’s HOT, and hot liquids in a blender will react more vigorously when processed (i.e. the top will fly off the blender because of the expanding steam if the top is not held down ).
• Pour the peach gravy into a heat-proof serving bowl.  Remove the foil from the serving plate of pork chops; garnish with fresh peach wedges.  Serve with the cauliflower couscous.  Enjoy with a glass of your favorite chardonnay.