Pork Chops with peaches

Buy a whole center-cut pork loin roast and cut it into chops. Look for a loin that is 7 to 8 inches long and 3 to 3.5 inches in diameter.

Ingredients

2 whole	ripe peaches
2.5-3 lbs	boneless center-cut pork loin roast
3 tbsps	vegetable oil
1⁄2 tsp	salt
1⁄4 tsp	pepper
2 tsps	ground coriander

Steps

1. Halve and pit peaches, then cut into 1 inch wedges.
2. Combine coriander, ¹⁄₂ tsp salt, and ¹⁄₄ tsp pepper in a small bowl. Trim pork, then cut roast crosswise into 4 chops of equal thickness. Pat chops dry with paper towels then season with coriander mixture.
3. Heat 12 inch skillet over medium heat with 1 tbsp vegetable oil until just smoking. Add chops and cook without moving until lightly browned on both sides (about 2 minutes per side). Flip chops and continue to cook, flipping every 2 mintues until well browned and meat registers 140 degrees (12-14 minutes). Transfer chops to cutting board, tent with foil and let rest.
4. While pork rests, add 1 tbsp oil to now empty skillet and heat over medium-low until shimmering. Add peaches, cut side down and cook until caramelized on first side, about 2 minutes. Flip and continue to cook until caramelized on second side and tender, about 2 minutes.

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