Skillet Pork Chop Saute With Peaches
From astoutyeoman 11 years ago
- 20 minutes to make
- Serves 4
Found online, originally from Cooking Light June 2011
Ingredients
- 2 tsp Olive Oil shopping list
- 4 (4oz) center-cut boneless pork loin chops, trimmed shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp freshly ground black pepper shopping list
- 2 Tbsp thinly sliced shallots shopping list
- 2 tsp chopped fresh thyme shopping list
- 2 peaches, each cut into 8 wedges shopping list
- 1/2 cup dry white wine shopping list
- 1/2 cup fat-free, lower-sodium chicken broth shopping list
- 2 tsp honey shopping list
- 2 tsp butter shopping list
How to make it
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
- Sprinkle chops evenly with salt and pepper.
- Add chops to pan; cook for 3 minutes on each side or until done.
- Remove chops from pan, and keep warm.
- Add shallots, thyme, and peaches to pan; cook for 2 minutes.
- Stir in wine, scraping pan to loosen browned bits; bring to a boil.
- Cook until reduced to 1/3 cup (about 2 minutes).
- Stir in broth and honey; bring to a boil.
- Cook until reduced to 1/3 cup (about 2 minutes).
- Remove from heat; stir in butter.
- Spoon sauce over chops
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