Tuesday, March 28, 2017

Pork Chops with Bourbon-Peach Sauce

This one-pan dish pairs well with quick-cooking asparagus. Cook the pork chops first, then use the same skillet to make the savory pan sauce. The recipe calls for frozen peaches, so enjoy this Southern-style favorite year around.4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
3/4            teaspoon salt
1/4            teaspoon black pepper
1/4            teaspoon ground red pepper
Cooking spray
1               tablespoon minced shallots
1               teaspoon minced bottled garlic
1-1/2        cups frozen sliced peaches
1/2           cup fat-free, less-sodium chicken broth
2              teaspoons brown sugar
2              thyme sprigs
2             tablespoons bourbon
2             teaspoons butter

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.
Heart healthy

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