Skillet Pork Chop Sauté with Peaches

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 8.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 26.2g
  • Carbohydrate: 13.6g
  • Fiber: 1.1g
  • Cholesterol: 83mg
  • Iron: 1.3mg
  • Sodium: 433mg
  • Calcium: 26mg

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. 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.
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