Skillet Pork Chop Sauté with Peaches

Skillet Pork Chop Saute with Peaches Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve this quick and easy skillet pork chop recipe over quick-cooking couscous.

Yield:

4 servings (serving size: 1 chop, 4 peach wedges, and about 1 1/2 tablespoons broth mixture)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 235
Fat 8.6 g
Satfat 2.8 g
Monofat 3.7 g
Polyfat 0.8 g
Protein 26.2 g
Carbohydrate 13.6 g
Fiber 1.1 g
Cholesterol 83 mg
Iron 1.3 mg
Sodium 433 mg
Calcium 26 mg

Ingredients

2 teaspoons olive oil
4 (4-ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup fat-free, lower-sodium chicken broth
2 teaspoons honey
2 teaspoons butter

Preparation

1. 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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

June 2011
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