Meats: Roasted Pork Chops and Peaches (TO serve 4)

1 T evoo
4 bone-in pork chops (3/4")
Kosher salt and black pepper
2 peaches, cut into wedges
1 small red onion, cut into thin wedges
3 T white wine vinegar
(1/2 cup fresh basil leaves)

Heat over to 400 F. Heat oil in large ovenproof skillet over med-high heat.  Season pork with s & p, cook until browned, 3-5 minutes per side.  Transfer to plate.  Add peaches through vinegar + s & p to skillet and cook, tossing, for 1 minute.  Return pork and juices to skillet.  Transfer to oven and roast until pork is cooked through and peaches are tender, 8-10 minutes. (Sprinkle with basil).  Serve.