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Preheat the oven to 350 degrees. Place a large skillet over moderate heat. Remove the pork chops from the brine and dry thoroughly. Working in batches, brown the pork chops in some of the Fustini’s Single Varietal EVOO on both sides and place on a sheet pan into the oven to finish. Roast the chops until a thermometer inserted in the middle registers 145 degrees. Remove from the oven and let rest.
Melt butter in pork chop skillet and when hot, add peaches. Cook peaches, stirring often until hot - 3 minutes. Add bourbon and sugar and cook for another minute. Add Fustini’s Peach Balsamic Vinegar and cook until glazed.
To serve, slice pork chops, place on a service plate and place some glazed peaches alongside.
Mix all ingredients together thoroughly and refrigerate overnight.
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