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