Skillet Pork Chop Sauté with Peaches

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 0.5 cup cooking wine dry white
• 2 teaspoons thyme leaves fresh chopped
• 2 teaspoons honey 
• 0.5 cup lower-sodium chicken broth fat-free
• 2 teaspoons olive oil 
• 2  peaches cut into 8 wedges
• 16 ounce center-cut pork loin chops boneless trimmed
• 0.5 teaspoon salt 
• 2 tablespoons shallots thinly sliced

Equipment

• frying pan

Directions

1. Heat a large skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle chops evenly with salt and pepper.
4. Add chops to pan; cook for 3 minutes on each side or until done.
5. Remove chops from pan, and keep warm.
6. 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).
7. Remove from heat; stir in butter. Spoon sauce over chops.