Recipe: Skillet Pork Chop Sauté with Peaches

Skillet Pork Chop Sauté with Peaches

Skillet Pork Chop Sauté with Peaches

Yield: 4 servings (serving size: 1 chop, 4 peach wedges, and about 1 1/2 tablespoons broth mixture)
Total:  20 Minutes
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

Preparation

  1. 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.

Credit: Bruce Weinstein and Mark Scarbrough, Cooking Light
JUNE 2011.Photo: John Autry; Styling: Leigh Ann Ross. Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

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