By Jennifer Branch
- 4 pork chops
- Salt and pepper to taste
- Cooking oil
- 1 shallot, finely diced
- 1 peach, washed and cut into slices
- 2 tablespoons of brandy (optional)
- 2 tablespoons of brown sugar
- 2 sprigs of Thyme, leaves removed
- Dry chops with paper towels and season with salt and pepper to taste.
- In a skillet over medium high heat sauté the chops on both sides until golden brown, about 5 minutes. Set aside.
- In the same pan, turn the heat down to medium and add the shallots and sauté until translucent about 3-4 minutes. Next, add the peaches, brown sugar, brandy and simmer for 5 minutes. Top the pork with peaches, garnish with thyme and serve immediately.
HELPFUL HINT:
The key component to making good pork chops is to start with dry meat, a hot pan and do not overcook it. Pork gets tough and dry when it is over cooked. Once there is no pink meat in the center it is done or an internal temperature of 145F.
