- 2 teaspoons olive oil
- 4 boneless pork chops, seasoned with salt and pepper
- 1/2 onion, sliced
- 1 Tablespoon fresh thyme, chopped (or 1 1/2 teaspoons dried thyme)
- 2 peaches, pit removed and cut into 8 wedges
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 Tablespoons butter
In a large skillet, over medium–high, heat the olive oil. When oil is hot (about 2-3 minutes) add the pork chops. Cook for 3 minutes on each side. Remove from pan and keep warm.
Add onions, thyme and peaches to the same skillet and cook for 3-5 minutes over medium-high. Add the wine and the broth making sure to stir in any browned bits from the bottom of the pan. Cover and bring to a boil. Remove cover and reduce heat to medium-low. Add butter at stir. Simmer for 6-10 minutes or until sauce has reduced and thickened. Spoon sauce over pork chops and serve.