This is one of those simple late summer recipes I just live for. It was made all the more magical with local late-season tomatoes and glorious Texas peaches. Oh, Texas peaches. Texas does peaches right. Sad that I'm talking about this in October, right? It's gonna be a long winter.
The original recipe (from Gourmet) calls for pork tenderloin, and I have made it that way in the past and certainly would again for a crowd. Cooking for two, though, it's easier to just grab a couple of chops.
