Skillet Pork Chop Saute with Peaches

I'll definitely have to make this for Jim some time. I had the Sauteed Brussels Sprouts with Bacon as the side dish, and the overlap of onion, thyme, and pork was perfect. The sauce was delicious too and made for excellent sopping with the sprouts!

YIELD: 4 servings (serving size: 1 chop, 4 peach wedges, and about 1 1/2 tablespoons broth mixture)

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 onion
1 teaspoon dried 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

Preparation:
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.

Nutritional Information:
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