Preparation

• Combine the peaches, ginger, shallot, sugar, thyme sprig, a pinch each of salt and pepper, and 1 Tbs. water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger and thyme sprig. Cover and set aside.

  Meanwhile, combine the flour, 1 tsp. salt, and 1/4 tsp. pepper in a wide, shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess, and transfer to a clean plate. Discard any remaining flour.

  Heat the oil in a large (12-inch) skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 12 minutes total.

  Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper.

  Transfer the pork chops to plates, top with the chutney, and serve.

Serve with Saffron Rice Pilaf with Red Pepper & Toasted Almonds, or even easier, with a simple side of couscous with fresh mint. Finish the meal with Caramelized Plums over ice cream.