Wednesday, June 8, 2011

peachy pork cutlets

This is a real easy and tasty pork dish!
2 teaspoons olive oil.
4 (4ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt.
1/2 teaspoon ground black pepper.
2 tablespoons thinly sliced onions.
2 teaspoons 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.
1. 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 from pan and keep warm.
Add onions thyme and peach's to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to 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 over chops.
We served them with rice and asparagus.

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