- Two pork chops, about 1 inch thick
- 2 yellow peaches or nectarines, sliced
- 2 heirloom tomatoes, sliced
- 1 shallot, thinly slices
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil + 1 tablespoon
- 1/3 cup fresh basil or tarragon, torn
- Salt and pepper to taste

Pork Chops with Peach and Tomato Salad
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Save this recipe for that special time of year when you can find both peaches and tomatoes in abundance at the farmers market. I like yellow peaches because they seem to have a bit more tartness than the white varieties. Pair with a glass of rose and a warm summer evening.
Pork Chops with Peach and Tomato Salad
Serves two generously.