Pork Chops with Peaches

2 strips of bacon
4 pork chops
½ teaspoon salt
Freshly ground pepper
1 tablespoon olive oil, optional
¾ cup dry white wine
3 to 4 fresh peaches, chopped in half-inch cubes
6 to 8 leaves fresh basil, sliced in thin strips

Cook the bacon in a large skillet until crisp; drain on paper-towel-lined plate. When cool, crumble.

Season the chops with a 1/4 teaspoon of salt and pepper to taste. Add oil to skillet if needed so that chops won't stick; add chops to skillet.

Cook the chops over medium high heat, turning once, until browned on both sides, 5 minutes per side. Remove from skillet; keep warm. (If using thick chops, you may need to finish in the oven; do so at 350 degrees, 10 to 15 minutes.)

Add the wine to the skillet and cook for two minutes, or until slightly reduced, scraping the bottom of the pan to loosen any bits from the chops. Add the peaches to the skillet and season with the remaining salt and pepper to taste. Cook for about 5 minutes or until the fruit is warmed through and slightly softened.

Return the chops to the skillet and spoon the peaches over them. Divide the chops among 4 plates, topped by peaches, crumbled bacon and basil.