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
Ingredients:
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
Instructions:
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
Those sautéed peaches look amazing!
Pork and peaches. You can’t go wrong. Looks wonderful! Thank you for posting. xo
Oh I’ve never paired pork with peaches… this sounds really good! Those peaches – they look beautiful.