Pork Chops with Balsamic Peaches

Serves 4

For the pork chops:
1/2 tablespoon good quality chili powder
1/2 tablespoon ground cumin
1/2 teaspoon salt
freshly ground black pepper [I didn't measure this—use a generous hand]
4 bone-in pork chops, about 1/2 pound each
2 tablespoons canola oil

For the peaches:
2 firm ripe peaches, sliced
1 tablespoon balsamic vinegar, preferably white
a drizzle of olive oil, plus more for the pan
1/4 teaspoon cayenne pepper
1/2 cup sliced shallots

Prep the pork chops. Combine the chili powder, cumin, salt and black pepper in a small bowl. Pat chops dry with a paper towel and season on both sides with spice mix, rubbing it into the chops. Set chops aside.

Prep the peaches. Place peach slices in a shallow bowl. If peaches are on the firm side of ripe, taste a slice. If it’s puckery tart, sprinkle on a little sugar, stir gently and taste again. You don’t want to make the peaches overly sweet, but just aim for balancing the tartness. Drizzle peaches with balsamic vinegar and olive oil and stir gently to coat. Sprinkle on cayenne pepper and stir again. Set aside.

Heat a large nonstick skillet over a medium-high flame. Add canola oil, then add chops. Sear on one side for 5 minutes, then turn. Reduce heat to medium and cook until chops are just cooked through 4 to 5 minutes, depending on thickness. I covered the pan after turning the chops to retain a little more moisture. Transfer chops to a plate and tent with foil.

Heat a medium nonstick skillet over a medium flame. Add a tablespoon or so of olive oil and sauté shallots for a few minutes until they’re just getting tender and translucent. Add peach slices to pan and cook for just a minute or two until they’re heated through, turning them carefully. Transfer peaches and shallots to a bowl to stop the cooking process. Plate chops and top with peaches/shallot mixture. Serve.