Pan-Roasted Pork Chops (or tuna steaks) with Peach Salsa

6-8 med. ripe yellow fleshed peaches                                  Kosher salt to taste
(sweeter varieties work better)                                             Freshly gr. black pepper to taste
1/2 c. + 1 T. thinly sliced gr. onions
2 T. minced jalapeno pepper, seeded                                    Serves 4
2 T. finely chopped cilantro
2 T. cider vinegar
1/4 tsp kosher salt
2 T. canola oil
4 bone-in pork rib chops, ea. 1.5" thick

Instructions: Preheat oven to 400. Using a knife, peel and pit  each peach and dice into medium sized cubes.

Mix the diced peaches with the gr. onions, jalapenos, cilantro, cider vinegar and salt. Allow to sit for
15 min. for all the flavors to marry.

Meanwhile, heat a large ovenproof skillet over med. high heat. Once the pan is hot, add in the oil,
swirling the pan to make sure it's distributed evenly. Season both sides of the chops with salt and pepper. Add the chops to the pan and sear for 2-4 minutes, or until a golden brown crust has formed.
Flip the chops over and sear the second side for 1 min. more. Move the entire skillet to the oven, and roast the chops until the internal temp. registers at 135, about 8-10 min, Remove from the oven and place on a serving platter, tenting the chops with foil to help keep them warm.  Allow the meat to rest for at least 5 min.

When you are ready to eat, spoon the peach salsa over the top of the chops and serve.