Skillet Pork Chop Saute with Peaches Source: Cooking Light Course: Main Cuisine: American Food Group: Pork Serves: 2 |
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Ingredients
| 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 |
Instructions
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! |