Pork Chops with Bourbon-Peach Sauce
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Ingredients
4 boneless pork chops (4 ounces each) with loin tenderloin (about 1/4 inch thick)
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground red pepper flakes
Cooking Spray
1 tablespoon minced shallots
1 teaspoon bottled minced garlic
1 ½ cups frozen sliced peaches
½ cup low-sodium, fat-free chicken stock
2 teaspoons brown sugar
2 sprigs thyme
2 tablespoons bourbon
2 teaspoons butter
To make
This southern-style dish is prepared in a single pan and is sure to impress your guests. Homemade bourbon-peach sauce perfectly complements the pork chops fried in a frying pan. Serve with steamed asparagus as a side dish.
Sprinkle the pork with salt and pepper. Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Transfer the pork to the skillet; cook for 2 1/2 minutes on each side or until lightly browned. Remove pork from the pan; keep warm.Add the shallots and garlic to the skillet; simmer for 30 seconds. Add the peaches and stock to the pan; simmer for 2 minutes. Add the sugar and thyme to the pan; cook for 1 minute. Add the bourbon and butter to the skillet; cook for 4 1/2 minutes or until the butter melts and the sauce thickens slightly. Discard the thyme sprigs. Serve with pork.
Sprinkle the pork with salt and pepper. Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Transfer the pork to the skillet; cook for 2 1/2 minutes on each side or until lightly browned. Remove pork from the pan; keep warm.Add the shallots and garlic to the skillet; simmer for 30 seconds. Add the peaches and stock to the pan; simmer for 2 minutes. Add the sugar and thyme to the pan; cook for 1 minute. Add the bourbon and butter to the skillet; cook for 4 1/2 minutes or until the butter melts and the sauce thickens slightly. Discard the thyme sprigs. Serve with pork.
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Author:Admin
Published: 11/20/2023 9:50 PM
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