• 2 tsp. olive oil
• 4 (4-oz.) center cut boneless pork loin chops, trimmed
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 T. shallots, thinly sliced
• 2 tsp. fresh thyme, chopped
• 2 peaches, each cut into 8 wedges
• 1/2 c. Dorothy Lynch Home Style
• 1/2 c. fat free, low sodium chicken broth
• 2 tsp. honey
• 1 tsp. butter

Number of Servings: 4

Heat a large skillet over medium-high heat. Coat pan in oil. Sprinkle chops evenly with salt and pepper. Add chops to pan, cook for 4 minutes on each side or until done. Remove pork chops from pan and keep warm. Add shallots, thyme and peaches to pan and cook for 2 minutes. Stir in Dorothy Lynch, broth, honey and butter, bringing to a boil. Cook until reduced to 1/2 to 1/3 cup being careful not to burn. Remove from heat. Pour sauce over pork chops.