Pork Chops with Sauteed Peaches and white wine sauce

4 (4 oz) center-cut boneless pork loin chops, trimmed
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp thinly sliced shallots
2 tsp. chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup fat-free, low-sodium chicken broth
2 tsp. honey
2 tsp. light butter
1 tsp red pepper flakes

Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan and cook for 3 minutes on each side or until done. Remove chops from pan, and keep warm.

Add shallots, thyme,red pepper and peaches to pain and cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey and bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat and stir in butter. Spoon sauce over chops and enjoy!

Serving Size: 4 chops and 2 slices of peaches

Number of Servings: 4

Recipe submitted by SparkPeople user JELLY-BELLYMOM.