Frontier Pork Chop & Peaches

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...