- 1 tbsp olive oil
- 2 bone-in pork chops, 150g each
- Salt and pepper to taste
- 1/2 large shallot, finely diced
- 2 peaches, diced
- 2 tsp thyme, roughly chopped
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 tsp brown sugar
- 2 tsp butter
Heat the frying pan over medium-high heat. Add olive oil to coat the pan.
Season pork chops on both sides with salt and pepper. Cook the pork chops approximately 3 minutes on each side, or until done. Remove from the pan and keep warm.
Add shallots, peaches and thyme to the fry pan. Cook for 1-2 minutes, or just until the peaches begin to soften. Add the white wine and deglaze the pan by bringing it to a boil and scraping any brown bits off the bottom. Reduce liquid by half.
Add chicken stock and brown sugar. Bring to a boil and reduce about 2 minutes, or until the glaze begins to thicken. Remove from heat and stir in the butter.
Return the pork chops to the pan and coat with the glaze. Serve.