Pork gets a bad rap sometimes. Most of us know that bacon and other fatty cuts are high in saturated fat and cholesterol. But did you know that leaner cuts of pork like tenderloins, chops, and sirloins are actually a healthy protein source? Lean cuts of pork are high in protein, low in fat and have more B-vitamins than any other type of meat. And they’re rather yummy, aren’t they? So take a break from your chicken, tuna, and steak rotation and give this recipe a try. It is a quick & simple, light tasting meal. Enjoy!
Skillet Pork Chop Saute with Peaches
Ingredients
2 teaspoons olive oil
4 (4-oz.) center-cut boneless pork loin chops, fat 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, low sodium chicken broth
2 teaspoons honey
2 teaspoons butter
Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly, on both sides, with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan; keep warm.
2. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits. Bring to boil. Cook till reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/2 cup (about 2 minutes).
3. Remove from heat; stir in butter. Spoon sauce over chops.
Recipe credit: Cooking Light Magazine
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