Healthy Baked Pork Chops With Drunk Peaches |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 2 |
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The inspiration came from a food blog. ( /) You can use all whiskey in place of the lemon juice here too, but we preferred a lighter whiskey taste. Serves beautifully alongside a green vegetable and rice or couscous. These peaches would be wonderful over grilled chops as well. Ingredients:
2 (4 -5 ounce) center cut boneless pork chops |
salt and pepper |
2 medium peaches, peeled and sliced |
1 shallot, diced |
1/2 ounce whiskey or 1/2 ounce bourbon |
1 tablespoon reduced fat margarine |
2 tablespoons lemon juice |
1 tablespoon brown sugar substitute (of course you can use regular brown sugar, or honey) |
1/2 teaspoon dried thyme |
salt and pepper, to taste |
Directions:
1. Preheat oven to 400* F.
2. On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
3. Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
4. Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
5. Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
6. NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.
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