Rating: 4 stars
33 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Serve this quick and easy skillet pork chop recipe over quick-cooking couscous.

Recipe by Cooking Light June 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

total:
20 mins
Yield:
4 servings (serving size: 1 chop, 4 peach wedges, and about 1 1/2 tablespoons broth mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

235 calories; fat 8.6g; saturated fat 2.8g; mono fat 3.7g; poly fat 0.8g; protein 26.2g; carbohydrates 13.6g; fiber 1.1g; cholesterol 83mg; iron 1.3mg; sodium 433mg; calcium 26mg.
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