Peachy Pork Chops

Another of my Paleo-friendly recipes, this one puts a unique spin on pork chops. While the peaches and honey are sweet, the onion, wine, broth and other seasonings keep it from tasting overbearingly sugary. While the season for finding fresh peaches at the grocery store is fairly limited, I’m not sure these would turn out as good with peaches from a can. Not that you couldn’t give it a whirl or anything, but to get the best flavor, fresh is the way to go.

2 tsp. olive oil
4 pork chops
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. diced onion
1-1/2 tsp. thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup chicken broth
2 tsp. honey
2 tsp. butter

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 onion, 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.


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