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Ingredients

  • 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 peeled, and cut into 8 wedges
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tablespoon honey

Directions

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). Spoon sauce over chops.

Adapted from Cooking Light


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