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Skillet Pork With Peaches


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Sometime within the last few years or so, Cooking Light has developed a section of their magazine called "Super Fast: 20-Minute Cooking."  Meant to help you figure out quick weeknight meals, this section is ideal for any busy mom and always seems to catch my eye.  Especially when the recipes look and sound so gourmet yet are so quick and easy.

My 15-year-old niece came to stay with us last month when this recipe made its debut. And while 15-year-olds, in general, are adverse to trying new things, I truly believe she enjoyed the results of my culinary adventures. She started out by asking "what's couscous" and ended by cleaning her plate.  I'll take that as a compliment :)

Skillet Pork Chop Saute with Peaches

2 teaspoons olive oil
4 (4-ounce) boneless pork chops
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, peeled and each cut into 8 wedges
1/2 cup dry white wine
1/2 cup chicken broth
2 teaspoons honey
2 teaspoons butter

Heat a large skillet over medium high heat.  Add oil to pan and swirl to coat.  Sprinkle chops evenly with salt and pepper.  Add chops to pan; cook 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 slightly.  remove from heat and stir in butter.  Spoon sauce over chops (Serving size: 1 chop, 4 peach wedges and about 1 1/2 tablespoons sauce.)

CAL: 235, FAT: 8.6g (sat: 2.8g), PRO: 26.2g, CARB: 13.6g, FIBER: 1.1g, CHOL: 83mg

*Courtesy of Cooking Light*


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