Skillet Pork Chop Sauté with Peaches and Dorothy Lynch
- Prep time: 10 Minutes
- Cook time: 15 Minutes
- Serves: 4
Ingredients
- 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
- Prep time: 10 Minutes
- Cook time: 15 Minutes
- Serves: 4
The Method
- Heat a large skillet over medium-high heat.
- Coat the pan in oil.
- Sprinkle chops evenly with salt and pepper.
- Add chops to the pan.
- Cook for 4 minutes on each side or until done.
- Remove pork chops from the pan and keep warm.
- Add shallots, thyme, and peaches to the pan.
- 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.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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