I had this really good idea about 3 weeks ago to do a Peach Week on my blog.
And then I procrastinated.
And now everyone has been doing a Peach Week on their blogs!
Wow. I wasn’t as original as I thought. Ha!
So, I’m forgoing the peach “week”. It didn’t stop me from making some deliciousness though.
Skillet Pork Chop Saute with Peaches
Recipe from Cooking Light–June 2011
2 tsp olive oil
4 4-oz boneless pork loin chops
1/2 tsp sea salt
1/2 tsp pepper
2 shallots, thinly sliced
2 tsp fresh thyme, chopped
2 peaches, cut into wedges
1/2 cup dry white wine
1/2 cup fat-free, low sodium chicken broth
2 tsp honey
2 tsp butter
Heat a large skillet over med-high heat. Add olive oil to skillet.
Season your pork chops with salt and pepper. Add the pork chops to your skillet. Cook for 5 minutes on each side or until done.
Remove pork chops from skillet and keep warm. (I moved them to a small pan on low heat with a lid on top.)
Add your sliced shallots and chopped thyme and peaches to your skillet. Cook for 2 minutes.
Stir in your white wine (and take a big gulp for yourself!). Scrape the skillet with a wooden spoon to loosen any brown bits. Bring to a boil.
Cook until reduced to about 1/3 cup (about 3-5 minutes). Stir in your broth and honey. Bring to a boil.
Again cook until reduced to about 1/3 cup (about 3-5 more minutes).
Remove skillet from heat. Stir in butter.
Spoon sauce over pork chops.
Serves 4. Estimated calories: 235