Yield: 4 servings (serving size: 1 chop, 4 peach wedges, and about 1 1/2 tablespoons broth mixture)
Total: 20 Minutes
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Ingredients
- 2 teaspoons olive oil
- 4 (4-ounce) center-cut boneless pork loin chops, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced shallots
- 2 teaspoons chopped fresh thyme
- 2 peaches, each cut into 8 wedges
- 1/2 cup dry white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 2 teaspoons honey
- 2 teaspoons butter
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Preparation
1. 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.
Nutrition
Amount per serving
- Calories: 235
- Fat: 8.6g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.8g
- Protein: 26.2g
- Carbohydrate: 13.6g
- Fiber: 1.1g
- Cholesterol: 83mg
- Iron: 1.3mg
- Sodium: 433mg
- Calcium: 26mg
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