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Skillet Pork Chop Sauté with Peaches

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.

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

Nutrition 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

How to Make It

  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.