Skillet Pork Chop Saute with Peaches

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