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*
