Categories: Pork

Ingredients

• 2 teaspoons olive oil
• 4 (4-ounce) center-cut boneless pork loin chops, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons thinly sliced shallots
• 2 teaspoons chopped fresh thyme
• 2 peaches, each cut into 8 wedges
• 1/2 cup dry white wine
• 1/2 cup fat-free, lower-sodium chicken broth
• 2 teaspoons honey
• 2 teaspoons butter

Directions

1. 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.

Email to a friend | Print this recipe | Back