It’s peach season in my neck of the woods and the local farmers market has the best peaches of the year. I found this one-pan dish that’s sure to impress at the My Recipes web site. The homemade bourbon-peach sauce perfectly complements the pan-seared pork chops.
You Will Need:
4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inc
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground red pepper
Cooking spray
1 tablespoon minced shallots
1 teaspoon minced bottled garlic
2 to 3 sliced peaches
½ cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
2 thyme sprigs
2 tablespoons bourbon
2 teaspoons butter
What to Do:
1. 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.
2. 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.
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