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1
Cook the bacon in a large skillet until crisp. Set aside to drain on a paper towel. Once cooled, crumble the bacon.
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2
Wipe away most of the bacon grease from the skillet. Note: you can use cooking oil instead to brown the chops if you prefer. Be sure to use an oil with a high smoke point. Season the chops with salt and pepper. Don't season with too much salt because remember bacon is salty.
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3
Heat the skillet again on medium-high heat. Cook the chops 5 minutes both sides, turning them once. If the pork chops are extra thick, you may need to finish them in the oven at 350 degrees for 10-15 minutes.
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4
Remove the chops from the skillet and keep warm.
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5
Add wine to the skillet, scraping up the bottom with a flat spatula to loosen the cooked brown bits. Reduce mixture slightly; about 2 minutes.
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6
Reduce heat to medium then add peaches to the skillet, season with (salt) and pepper, to taste. Cook, stirring until warmed through and [slightly] softened, approximately 5 minutes. Don't overcook the peaches or they will turn too mushy.
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7
Transfer the pork chops to a serving platter, top with the peaches, crumbled bacon and fresh basil ribbons.
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8
Serving suggestion: the pork chops were served with plain grits cooked in chicken broth, steamed summer squash including yellow squash and zucchini, Recipe #93943 and a platter of lemon cucumber and icicle radishes with a splash of rice vinegar.
