Thin-sliced pork chops marinated in a pureed mixture of peach, red onion, garlic, salt, pepper and olive oil for about an hour. The marinade was then scraped off and discarded, and the pork chops seared over medium-high heat for about 2 minutes on each side.
Sliced peaches and red onion tossed with olive oil, salt and pepper and sauteed over medium-high heat until carmelized to your liking. While still hot, toss with crumbled blue cheese and place atop a bed of arugula. Sprinkle with chopped pecans. I didn't use any additional dressing, but if you choose to, I recommend keeping it as simple as possible, since the dish already has a few strong flavours.
I used a non-stick pan, and no additional oil for cooking.