Sauteed Pork Chops with Peach Sauce

For Christmas I was given the gift of a subscription to Cooking Light Magazine. I love this magazine because it has really interesting articles, tips on how to prepare exotic vegetables (like artichokes or leeks), and healthy recipes that are fairly easy (and quick!) to make.
Since we got some pork chops from our farm CSA this week, I cooked up CLM's recipe for Sauteed Pork Chops with Peace Sauce. It was DIVINE! And at only 235 calories per serving, it's quite healthy too!



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

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, 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 serve.