After a busy week we went to decide what to make for dinner tonight and wanted something yummy but with minimal fuss. We had received our June issue of Cooking Light magazine and had folded down many recipes. I had bought some peaches at the store earlier in the week and we had pork chops in the freezer so the pork chop sauté with peaches was an obvious choice. Although J wanted something he could grill outside so we tweaked the recipe a bit. He seasoned and grilled the pork chops instead of sautéing but I still made the peaches and sauce according to the recipe.
Skillet Pork Chop Sauté with Peaches
4 servings (serving size: 1 chop, 4 peach wedges, and about 1 ½ tablespoons broth mixture)
- 2 teaspoons olive oil
- 4 (4-ounce) center-cut boneless pork loin chops, trimmed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons thinly sliced shallots
- 2 teaspoons chopped fresh thyme
- 2 peaches, each cut into 8 wedges
- ½ cup dry white wine
- ½ cup fat-free, lower-sodium chicken broth
- 2 teaspoons honey
- 2 teaspoons butter
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
2. 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. (We grilled the pork chop instead of sautéing in the pan. I did oil and heat the pan for the sauce)
3. Add shallots, thyme, and peaches to pan; cook for 2 minutes.
4. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).
5. Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).
6. Remove from heat; stir in butter. Spoon sauce over chops.
Source: Cooking Light June Issue
I also made some couscous to have on the side. I love couscous because it is quick, easy and filling. I boiled 1/2 cup low sodium chicken broth remaining from what I used in the peach sauce. Then added 1/3 cup of the couscous, stirred, covered and removed from the heat for 5 minutes. Just take the lid off, fluff with a fork and it's ready! For some flavoring I added a pinch of salt and pepper. I want to try the whole wheat couscous but the regular one was good as well.