plus some bourbon, swapped out for wine below...
2 teaspoons olive oil
4 (4-ounce) center-cut boneless pork loin chops, trimmed $
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced shallots **AND SOME LEEK WHITES**
2 teaspoons chopped fresh thyme *BOUQUET W LIME BASIL*
2 peaches, each cut into 8 wedges $
1/2 cup XdXrXyX XwXhXiXtXe XwXiXnXe ++$BULLEITBULLEIT$BULLEITBULLEIT
1/2 cup broth $
2 teaspoons honey
2 teaspoons butter $
Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan, and keep warm. Add shallots, thyme, and peaches to pan; 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; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.
Bruce Weinstein and Mark Scarbrough, Cooking Light
JUNE 2011
i did light some shit on fire, but mom called just before i could get a pic off. next time...
