Skillet Pork Chop Sauté with Peaches

Take advantage of the fresh peaches in abundance at the Market and serve this quick and easy recipe for a busy weeknight.  Out meat vendors have your chops, Mavra’s has your oil, honey is readily available and so is the Amish butter from Pastured Perfect.  Grab the broth from your panty and you are good to go.  Tip:  Serve it over quick-cooking couscous.


grilled pork chops and peaches.jpg
  • 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


  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.

  2. 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.

  3. 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).

  4.  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.

Recipe courtesy of Cooking Light