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
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.