Categories: Mediterranean, Pork

Ingredients

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

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