Photo: John Autry; Styling: Leigh Ann Ross
Total Time
20 Mins
Yield
4 servings (serving size: 1 chop, 4 peach wedges, and about 1 1/2 tablespoons broth mixture)

Serve this quick and easy skillet pork chop recipe over quick-cooking couscous.

How to Make It

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). Remove from heat; stir in butter. Spoon sauce over chops.

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