Another tip: I've had more luck with buying pork loin and asking the butcher to cut them into pork chops, instead of buying the precut kind. I am not sure why this is but the pork chops seem to be more tender this way. It's also a good way to save money. Buy the pork loin when it goes on sale. Freeze half for a roast and use the the other half for a pork chop dish!
Ingredients:
2 teaspoons olive oil
4 (4-ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
2 teaspoons chopped fresh thyme ( I used basil because that's what I had on hand).
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup chicken broth
2 teaspoons honey
2 teaspoons butter
Marinate and/or spice rub (whatever you typically use when you grill).
1.Marinade your pork chops and grill. I am not an expertise when it comes to grilling. My experience only goes so far. It typically looks something like, "Hey, Bill I have a new recipe I want to try, but it calls for grilled pork chops. Can you grill tonight?" All that to say- I can't really instruct you on how to grill these pork chops...
2. While your husband/ friend/ or very talented you are grilling your pork chops, begin making the peach sauce. Heat olive oil in a grill pain on medium high. Add onions, thyme, and peaches to pan; cook for 2 minutes. Stir in wine and bring to a boil. Cook until reduced to 1/3 cup for about 2 minutes. Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup for another 2 minutes. Remove from heat; stir in butter. Spoon sauce over chops.
I served mine over a bed of couscous with fresh corn! This is such an easy flavorful dish.
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