Super easy, super yummy and a great way to use the Georgia peaches that are in season now…

2 Boneless Pork Chops, trim fat
8 Garlic cloves
2-3 TBSP minced fresh rosemary
7-8 TBSP extra virgin olive oil
Coarse salt and fresh pepper to taste
6 small peaches, skin on, cut in half and pitted
4 TBSP unsalted butter (like Kerrygold), cut into small pieces

Lay the meat out on a work surface and pound to an even thickness of 3/4 inch.

Combine the garlic, rosemary and 6 TBSP of olive oil in a small bowl. Season the pork with salt and pepper to taste and spread half of the garlic mixture evenly over the surface. Flip the meat, season with salt and pepper, cover with the remaining garlic mixture.

Brush a grill or cast iron skillet with olive oil and heat over medium heat until a drop of water sizzles on the surface. Add the meat and cook until it is well browned and crusy on the first side, about 7-10 minute. Meanwhile, arrange the peaches around the meat, cut side down. Dot the butter around and in between the peaches and let them cook until nicely charred on the cut side and slightly softened, about 5 minutes. Transfer them to a platter, cover to keep warm.

When the meat is well browned on the first side, turn and cook on the other side, adding another TBSP of olive oil, if needed, for about 5-7 minutes, or until done.

Serve the chops with the peaches!

{15 Aug 2010} {Tags: , , , }