1 tablespoon olive oil
4 bone-in pork chops (3/4 inch thick; about 2 pounds total)
2 peaches, cut into wedges
1 small Walla Walla onion, cut into thin wedges
3 tablespoons white wine vinegar
6 shiitake or crimini mushrooms
1 Tbsp. butter
1/2 cup white wine
1/2 cup fresh basil leaves
kosher salt and freshly ground pepper
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
Meanwhile, in a small skillet, melt the butter and add in the mushrooms. Cook until brown around the edges, then add in white wine. If you choose your favorite drinking wine, then you get to have a glass with dinner! Reduce the wine and turn heat down to medium, cooking for 3-4 minutes.
Add the peaches, onion, mushrooms, vinegar, and ¼ teaspoon each salt and pepper to the skillet used to cook the pork, cooking and tossing for 1 minute. Add all ingredients (and any accumulated juices from the pork) in an ovenproof pan/dish. I prefer to use a casserole dish. Transfer to the oven and roast until the pork is cooked through and the peaches are tender, 8-10 minutes. Sprinkle the pork and peaches with the basil and serve.