Pork Chops and Apple Sauce 2011

This recipe is out of Cooking Light. It's kind of an updated pork chops and applesauce-not something I necessarily make, but something I often think of since I love me some Brady Bunch! I just made this last week (I think. Maybe it was at the end of the previous week, but whatever). The first time I made it, I did leave the pork chops whole. I used thin sliced ones just like I did here since pork is not the roommates fave. He's actually singing a different tune now which should be clear since I made it again tonight. Slight variation, I sliced up the pork, just to make it easier to eat. The dog had surgery today and so this was eaten at his bedside (I'm acting like we eat at a table every night like civilized people and not on the couch. My intention was not to be deceptive.) I had to throw some asparagus spears on the side because I am kind of a pain in the butt when it comes to having something green on your plate (or some variety of vegetable anyway).

Pork with Peaches Saute

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 shallots (I used a little garlic--we eat no form of onion in this house)
2 teaspoons chopped fresh 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 (I used way more)
2 teaspoons 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 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.