Recipe of the Week: Skillet Pork Chop Sauté with Peaches

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Skillet Pork Chop Sauté with Peaches



  • 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


-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.


-I generally use boneless pork chops and they are just as tasty.

-frozen peaches work well for this recipe.