Skillet Pork Chop Saute with Peaches
Source: Cooking Light
Food Group: Pork
|1 tablespoon(s) Olive oil|
|4 Thin cut boneless pork chops, trimmed|
|1/2 teaspoon(s) Salt|
|1/2 teaspoon(s) Freshly ground pepper|
|1 medium Onion, thinly sliced|
|1-1/2 teaspoon(s) Chopped fresh thyme|
|2 Peaches, each cut into 8 wedges|
|1/2 cup(s) White wine|
|1/2 cup(s) Low sodium chicken broth|
|2 teaspoon(s) Honey|
|2 teaspoon(s) Butter|
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of 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 onions, 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:This was wonderful and left enough sauce to put on rice or veggies on the side!