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Photo: Howard L. Puckett; Styling: Melanie J. Clarke Photo by: Photo: Howard L. Puckett; Styling: Melanie J. Clarke

Pork Chops with Bourbon-Peach Sauce

This Southern-style entrée is a one-pan dish that's sure to impress guests. The homemade bourbon-peach sauce perfectly complements the pan-seared pork chops.  Serve with steamed asparagus to round out the meal.

Cooking Light MARCH 2008

  • Yield: 4 servings (serving size: 1 chop and 1/4 cup sauce)

Ingredients

  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • Cooking spray
  • 1 tablespoon minced shallots
  • 1 teaspoon minced bottled garlic
  • 1 1/2 cups frozen sliced peaches
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 teaspoons brown sugar
  • 2 thyme sprigs
  • 2 tablespoons bourbon
  • 2 teaspoons butter

Preparation

1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 32%
  • Fat: 8.4g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.7g
  • Carbohydrate: 8.6g
  • Fiber: 0.9g
  • Cholesterol: 70mg
  • Iron: 0.8mg
  • Sodium: 560mg
  • Calcium: 30mg
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Pork Chops with Bourbon-Peach Sauce recipe

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