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.
We were working with two CL recipes. For the chops, rather than salt & pepper we used the marinade from "grilled peaches and pork" and cooked them on the George Foreman. Made the fruit saute from this recipe, following directions. Along with the broth, added the accumulated juices from the pork. Very nice combo. Served with asparagus.