Rating: 4 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This Southern-style entrée is a one-pan dish that's sure to impress guests. The homemade bourbon-peach sauce perfectly complements the pan-seared pork chops.  Serve with steamed asparagus to round out the meal.

Laura Zapalowski
Recipe by Cooking Light March 2008

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 chop and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

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  • Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.

Nutrition Facts

233 calories; calories from fat 32%; fat 8.4g; saturated fat 3.6g; mono fat 3.4g; poly fat 0.5g; protein 24.7g; carbohydrates 8.6g; fiber 0.9g; cholesterol 70mg; iron 0.8mg; sodium 560mg; calcium 30mg.
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