This Southern-style entrée is a one-pan dish that's sure to impress guests. The homemade bourbon-peach sauce perfectly complements the pan-seared pork chops.  Serve with steamed asparagus to round out the meal.

Pork Chops with Bourbon-Peach Sauce

(4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)

salt

black pepper

red pepper

Cooking spray

shallots

garlic

peaches

chicken broth

brown sugar

thyme

bourbon

butter

Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.


Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.


i dont know about this one. it sounded good and i put it together but the red pepper was too much and i had plenty of sauce, but not good strong flavor add to the chops. perhaps my salt and pepper base was too light, or the use of powdered thyme over fresh...

This recipe is so good! I love making this and it is on my dinner rotation menu. Its something that is quick and easy, that has a taste of Southern without the guilt. My husband and I just love this. I prefer to use fresh peaches over the frozen just because I get alot more juice and flavor that mixes well with the bourbon.

My family really liked this recipe.  I served it with oven roasted asparagus and rice.  It was an easy weeknight meal to make and I will be making it again.

Wonderful and so easy!!  Used fresh peaches but definitely will make with frozen if fresh aren't available.  Serve with CL Squash-Rice Casserole.  Perfect combo and all you need. Delicious light meal.

It was delicious. Of course, I made a few changes based on the ingredients I had. I left out shallots (DH can't eat them. I used dried thyme, canned peaches and brandy for the bourbon. It was really good and my picky eaters liked it! I'll make this again.

Used fresh peaches which resulted in a compote rather than a "sauce", but the flavor is outstanding!  Like another reviewer, I used fresh thyme leaves instead of putting in the sprigs--more flavor.

This was good...Pork Marsala with a southern twist.  I doubled the amount of sauce per the other reviewers' suggestions, and it actually seemed a bit much. The only other change (well plus using sirloin chops) was adding a few pinches of dried thyme rather than the sprigs (and of course leaving them in), and I served it with roasted broccoli.  I like this even better than CL Grilled Peaches and Pork (2005) and this will be my new go-to peach-and-pork recipe.

is boring and doesn't have much taste.  I made it just like I was supposed to and still had to add bbq sauce too it.  definitely not enough peaches....was ok so long as you had a piece of peach with it.

I loved this. It went together so fast and easy and was extremely tasty. This is going to become a staple in our house.

Made using medallions of pork tenderloin (because it was less expensive than chops), fresh garlic and ripe white peaches because they're in season.  We added the accumulated meat juices to the sauce at the end, so that enriched the flavor and gave a bit more volume.  Served with steamed asparagus and smashed red-skinned potatoes &amp; garlic.  Very good.

Good recipe, but it needs some work. I would definitely recommend doubling the sauce if you want it to look like the picture. Other than that, not bad. Good combination of flavors.

Using frozen peaches means you can make this cheery 20-minute supper all year round.

pork chops with bourbon-peach sauce

Servings: 2.5

Author : Laura Zapalowski

Ingredients

Instructions

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