Step 1

Remove the pork chops from the refrigerator and let stand for 30 minutes.

Step 2

Brush the chops very lightly with olive oil, and season generously on both sides with salt and pepper. In a bowl, combine the peaches, maple syrup and the 2 tsp. olive oil. Season with pepper and toss to coat evenly. Set aside.

Step 3

Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat.

Step 4

Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.

Step 5

Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately. Serves 4.

Step 6

Adapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, Inc., 2011).