Brandied-Peach Pork Chops

Ingredients

• 0.3 cup brandy divided
• 0.3 cup peach preserves 
• 10 ounce peaches frozen thawed
• 4  loin pork chops 1-inch-thick ()
• 0.5 cup shallots thinly sliced
• 1 teaspoon thyme leaves finely chopped
• 2 tablespoons butter unsalted
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• aluminum foil

Directions

1. Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
2. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total.
3. Transfer to a platter and keep warm, loosely covered with foil.
4. Pour off all but 1 tablespoon fat from skillet.
5. Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
6. Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.