Black Pepper Pork Chop with Grits and Bourbon Thyme Sautéed Peaches

Serves: 4

Ingredients for Pork Chops:

• 4 (1-inch-thick) loin pork chops
• salt and pepper
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter, divided
• 1/2 cup thinly sliced shallots
• 3 - 4 sprigs fresh thyme, destemmed
• 1/4 cup bourbon
• 2 fresh peaches, cut into 8 - 10 wedges
• 1/4 cup chicken stock

Procedure for Pork Chops:

1. Pat pork chops dry, then sprinkle on both sides with salt and pepper.
2. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
3. Heat 2 tablespoons butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 3 - 4 minutes.
4. Add peaches to the skillet.
5. Add 1/4 cup bourbon to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up).  When flames subside, add stock, season with salt and pepper, and cook over medium heat, scraping bottom of skillet to loosen brown bits. 
6. Cook until peaches are tender and juicy, about 3 minutes. Stir in any meat juices from platter, season with salt and pepper, and swirl in remaining tablespoon of butter. 
7. Serve chops over grits (recipe follows) and top with peaches and sauce.

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Ingredients for Grits:

• 4 cups chicken or pork stock
• 2 cups stone-ground grits
• 2 tablespoons soy sauce
•  salt and freshly ground black pepper
• 2 tablespoons butter

Procedure for Grits:

1. Heat stock in saucepan over medium heat.
2. Whisk in grits, beating out lumps.
3. Add soy sauce and salt and pepper and simmer, whisking frequently, until grits lose their raw taste, about 15 minutes.
4. Remove from heat and stir in the buter.