Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Skillet Pork Chop Sauté with Peaches
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
-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.
Notes:
-I generally use boneless pork chops and they are just as tasty.
-frozen peaches work well for this recipe.
Source:
http://www.myrecipes.com/recipe/skillet-pork-chop-saute
