8/22/14

Foodie Friday: Skillet Pork Chop Saute' with Peaches



As the summer winds down you may find yourself tired of grilled chicken breasts, hamburgers and steaks. It's the perfect time to throw in a pork chop to vary your menu. We have a pretty hot ad this week (DFW ad, West Texas ad) and it just so happens to have pork chops, peaches and nectarines on sale!

We want to help you take advantage of this great sale with this oh-so-delicious recipe adapted from Cooking Light - Skillet Pork Chop Saute' with Peaches (or Nectarines). We made a few changes here and there and we think you are going to love it.

Skillet Pork Chop Saute with Peaches
Time: 20-25 minutes

Ingredients:
2 teaspoons olive oil
4 (4 oz) pork chops (bone in or center cut) - each one is about the size of your palm
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches (or nectarines), each cut into 8 wedges
1 cup low sodium chicken broth, divided (or 1/2 cup dry white wine and 1/2 cup chicken broth)
2 teaspoons honey
2 teaspoons butter

Only a few ingredients needed to make such a delicious meal.
(This picture is missing the honey - sorry!)


Instructions:
1. Heat a large skillet over medium-high heat. While heating, season pork chops with salt and pepper.
2. Add oil to the pan. Add the pork chops and cook 3 minutes on each side or until done. Remove the chops and set aside in a warm place.


3. Add shallots, thyme and peaches to the skillet and cook for 2 minutes. Add 1/2 cup of the chicken broth, stirring continuously to loosen browned bits. Bring the broth to a boil. Cook down until reduced to 1/3 cup (approximately 2 minutes). Stir in remaining broth and honey. Bring back to a boil. Reduce down to 1/3 cup (about 2 minutes). Remove from heat and stir in the butter. Spoon over the chops and serve over your favorite grain.


Nutrition facts:
Serving size: 1, 4 oz pork chop with 4 peach or nectarine wedges
Calories: 235
Total Fat: 8.6g
Saturated Fat: 2.8g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.8g
Cholesterol: 83mg
Sodium: 433mg
Carbohydrates: 13.6g
Fiber: 1.1g
Protein: 26.2g

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