Brandied Peach Pork Chops

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 whole 1-inch Thick Boneless Pork Loin Chops
• 2 Tablespoons Canola Oil
• ½ cups Thinly Sliced Shallots
• 1 teaspoon Finely Chopped Thyme
• 2 Tablespoons Unsalted Butter
• ¼ cups Brandy
• ⅓ cups Peach Preserves
• 10 ounces, weight Frozen Peaches

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the canola oil in a large skillet over medium-high heat. Add the pork chops and sear for 4 to 5 minutes per side until browned, then move them to a plate.

2. Lower the heat to medium. Add the sliced shallots and chopped thyme to the skillet and cook, stirring, for 3 minutes until softened.

3. Pour in the brandy and let it bubble for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the peach preserves and frozen peaches and simmer for 5 minutes until the peaches soften.

4. Return the pork chops and any juices to the skillet and spoon the sauce over them. Cover and simmer over medium-low heat for 8 to 10 minutes, until a thermometer inserted in the thickest part reads at least 145°F (63°C).

5. Transfer the chops to a plate and rest them for 3 minutes. Meanwhile, remove the skillet from the heat, stir the butter into the sauce until melted, then spoon the sauce over the chops and serve.