4 (1-1/2in thick) pork loin chops
salt
fresh ground pepper
1 pint strawberries, sliced
1 C. basil leaves, shredded and torn
1/4 C. aged balsamic vinegar
2 T. EVOO
Preheat the oven to 375. Season the chops with salt and pepper and let them come to room temperature, about 20 minutes.
In a medium bowl, toss the strawberries with the basil and vinegar and let stand for 15-20 minutes.
Heat an ovenproof skillet over medium-high heat. Add the EVOO to the skillet and sear and caramelize the meat for 2-3 minutes on each side. Transfer the skillet to the oven and roast for 10-12 minutes, until the juices run clear and the meat is firm but not hard. Let the meat rest for 5 minutes.
Mound the macerated berries on top of the chops and serve.