Curried Pork Chops With Brandied Peaches

Directions

1. In a small skillet cook onion in 1 Tbsp. oil over moderately-low heat, stirring, till softened and stir in 1 tsp. vinegar and 1/4 tsp. curry pwdr. Transfer mix to a small bowl and stir in peaches and parsley.
2. Pat pork chops dry. In a small dish stir together remaining 3/4 tsp. curry pwdr, salt, and pepper and sprinkle mix on both sides of pork chops, rubbing it in.
3. In a 9-inch heavy non-stick skillet heat remaining 1/2 Tbsp. oil over moderately-high heat till warm but not smoking and brown pork chops about 3 min on each side.
4. Pour off any excess fat and reduce heat to moderately low. Add in reserved syrup and remaining tsp. vinegar and simmer, covered, 10 min, or possibly till meat is just cooked through.
5. Transfer pork chops to plates and keep hot. Boil pan juices till thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.
6. This recipe yields 2 servings.