Skillet Pork Chop Sauté with Peaches
The bright, bold flavors in this dish mean you don't need a side with a lot of high impact flavors. Serve over quick-cooking couscous.
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
1. 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.