Peachy Pork Chops

Ingredients

• 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

Instructions

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.