Pat the boneless pork chops dry with paper towels to remove any excess moisture, which helps them sear better. Generously season both sides with salt and freshly ground black pepper.

Carefully place the seasoned pork chops into the heated pan. They should sizzle immediately—this means the pan is hot enough. Cook the chops for about 2 minutes on each side, until they develop a nice golden-brown crust. Use tongs to flip them gently. Once seared, remove the pork chops and place them on a plate to rest.

In the same skillet, add the sliced peaches and thinly sliced red onion. Pour in about 2-3 tablespoons of white balsamic vinegar. Stir the mixture to coat the peaches and onions in the vinegar and any remaining oil and pork drippings. Cook for about one minute, just until the peaches and onions start to soften and the vinegar begins to reduce.

Place the seared pork chops back into the skillet on top of the peach mixture. Arrange them so they are evenly spaced and not overlapping. Transfer the skillet to the preheated oven.

Cook the pork chops in the oven for about 10 minutes, or until they reach an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature at the thickest part of the chop.

Once the pork chops are cooked through, remove the skillet from the oven. Sprinkle freshly torn basil leaves over the top for a burst of fresh flavor. Serve the pork chops immediately with the peach and onion mixture spooned over the top.