The pork chops I bought were much thicker I guess than I was supposed to use because it took them far longer than six minutes to cook through. I also thought that that the peach topping was just okay and probably would've been better if it was a peach syrupy thing (like cinnamon apples) instead of just peaches and onions. However, those particular peaches were perfectly ripe and delicious regardless.
This recipe is from the Everyday Food Magazine, September 2011
2lbs russet potatoes, peeled & cut into 1 inch pieces
salt & pepper
2 T + 1 t olive oil
1 C whole milk
4 bone-in pork chops (I only made two)
1/2 onion, diced small
2-3 firm but ripe peaches cut into wedges (nectarines or plums can be substituted)
1. In a large pot bring potatoes to a boil in salted water. Boil until fork tender about 8-10 minutes. Drain, return potatoes to pot. Mash with a potato masher until there are no big chunks. The method for mashing with a potato masher is to press and turn so that not only do you mash but you don't collect too much potato through the slits. When mashed to desired fluffiness, add milk and 2 T olive oil and whisk together. Add salt to taste and keep warm.
2. Meanwhile, in a large fry pan heat remaining 1 t olive oil. Add pork chops and cook until brown and cooked through about 6 minutes turning once (mine took at least 10 minutes). Remove from pan and keep warm on a plate.
3. In the same fry pan add onion and cook stirring occasionally until translucent. Add peaches and cook about 3 minutes. Season with salt & pepper. Serve peaches atop the pork and potatoes on the side.