Step 1

Season pork chops liberally with salt and pepper on both sides. Place flour in a shallow dish. Working with one pork chop at a time, dredge lightly in flour, shaking off excess; transfer to a tray.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the butter. When the butter is foamy, add the pork chops to the skillet, working in batches, if necessary, so that you don’t overcrowd the pan. Cook until nicely browned on each side and the meat reaches an internal temperature of 140-145° F, about 6-9 minutes per side for thick-cut chops or about 2-3 minutes per side for thin chops. Remove pork chops to a plate and tent loosely with foil to keep warm.

Step 3

While the pork chops cook, prepare the rest of the ingredients for the sauce.

Step 4

Do not clean out the skillet, but add remaining 1 tablespoon of olive oil to the pan. Add onion and cook over medium-high heat until soft, about 3-5 minutes. Stir in garlic, rosemary, thyme, basil and ginger; cook for about 30 more seconds.

Step 5

Reduce the heat to medium. Add brown sugar, vinegar, mustard, soy sauce, ½ teaspoon salt and chopped peaches. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until peaches are soft, about 7-10 minutes. Taste and adjust for seasoning.

Step 6

Return pork chops to the skillet and heat just until warm, spooning peach sauce over the meat.