Skillet Pork Chop Saute with Peaches from Cooking Light

Serve over quick-cooking couscous.

Yield: 4 servings ( Serving Size: 1 chop, 4 peach wedges, 1 1/2 tbsp. broth )
Community Recipe from

Ingredients

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

  2. CALORIES: 235 FAT: 8.6g (sat:2.8g, mono:3.7g, poly:0.8g) PROTEIN: 26.2g
  3. CARB: 13.6g CHOL: 83mg FIBER: 1.1g IRON: 1.3mg SODIUM: 433mg
  4. CALC: 26mg
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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