Peachy Pork Chops


  • 8 boneless pork chops
  • 2 tablespoons olive oil
  • 1/2 cup white cooking wine
  • 2 tablespoons minced onion
  • 1 tablespoon fresh thyme
  • 2 cans (15 ounces each) slices peaches (in juice, not heavy syrup), drained
  • 3/4 cups chicken broth
  • 1-1/2 tablespoons honey
  • 1 tablespoon butter


  1. Heat oil in a large pan or skillet, swirling to coat.
  2. Season pork chops with salt and pepper and add to pan (in batches if necessary).
  3. Cook for 3-5 minutes on each side (depending on thickness) until well seared.
  4. Remove chops to a plate covered with foil to keep warm.
  5. In the same skillet, add the cooking wine, scraping the bottom to loosen any browned bits, and bring to a boil.
  6. Add the onion, thyme, and peaches and continue cooking at a simmer for about 5-7 minutes.
  7. Stir in broth and honey, and return to a boil.
  8. Continue cooking until sauce reduces by about half (about 8-10 minutes).
  9. Remove from heat and stir the butter.
  10. Spoon sauce over chops and serve.

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