The inspiration came from a food blog. (http://myfeastsrecipes.blogspot.com/) You can use all whiskey in place of the lemon juice here too, but we preferred a lighter whiskey taste. Serves beautifully alongside a green vegetable and rice or couscous. These peaches would be wonderful over grilled chops as well.
- 2 (226.79-283.49 g) center cut boneless pork chops
- salt and pepper
- 2 medium peaches, peeled and sliced
- 1 shallot, diced
- 14.17 g whiskey or 14.17 g Bourbon
- 14.79 ml reduced fat margarine
- 29.58 ml lemon juice
- 14.79 ml brown sugar substitute (of course you can use regular brown sugar, or honey)
- 2.46 ml dried thyme
- salt and pepper, to taste
- Preheat oven to 400* F.
- On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
- Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
- Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
- Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
- NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.