Pork Chops With Peaches, Bourbon, and Basil

• 2 thick-cut pork chops (about 1 1/2-inch thick)
• kosher salt
• fresh ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon butter
• 1 peach, pitted and cut into 8 wedges
• sugar, to taste (if needed)
• 1 tablespoon Bourbon (such as Maker's Mark)
• 8 fresh basil leaves

1. Preheat oven to 400F.
2. Season pork chops with salt and pepper.
3. Heat oil in 10" ovensafe skillet over medium-high heat until shimmering.
4. Add chops and cook until browned on both sides, 3-4 minutes per side.
5. Transfer chops to a plate and set aside.
6. Pour off and discard any grease in pan.
7. Lower heat to medium.
8. Add butter to skillet.
9. When melted, add peach slices.
10. If they are less-than-ripe, add sugar to taste.
11. Cook, stirring often, until peaches are soft, 1-3 minutes.
12. Remove skillet from heat.
13. Add bourbon and swirl pan.
14. Light a long-handled match and pass over skillet carefully until bourbon ignites.
15. When flames subside, return to heat and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
16. Season sauce with salt, pepper and/or sugar, to taste.
17. Return chops to skillet and lay 4 basil leaves on each chop.
18. Place peach slices on top of basil.
19. Place skillet in oven until chops are done, about 4 minutes for medium.
20. Divide chops and peaches between two plates and spoon pan sauce over each serving.

pork chops, kosher salt, fresh ground black pepper, canola oil, butter, peach, sugar, bourbon, basil

Taken from www.food.com/recipe/pork-chops-with-peaches-bourbon-and-basil-484531 (may not work)