Skillet Pork Chop Saute With Peaches (Cooking Light) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the June 2011 issue. Suggestion: serve over quick-cooking couscous. Ingredients:
2 teaspoons olive oil |
4 (4 ounce) center-cut boneless pork loin chops, trimmed |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons thinly sliced shallots |
2 teaspoons chopped fresh thyme |
2 peaches, cut into 8 wedges |
1/2 cup dry white wine |
1/2 cup chicken broth |
2 teaspoons honey |
2 teaspoons butter |
Directions:
1. Heat a large skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle chops evenly with salt and pepper.
4. Add chops to pan; cook for 3 minutes on each side or until done.
5. Remove chops from pan and keep warm.
6. Add shallots, thyme, and peaches to pan; cook for 2 minutes.
7. Stir in wine, scraping pan to loosen browned bits; bring to a boil.
8. Cook until reduced to 1/3 cup (about 2 minutes).
9. Remove from heat; stir in butter.
10. Spoon sauce over chops.
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