Healthy Baked Pork Chops With Drunk Peaches

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.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 2 (4 -5 ounce)  center cut boneless pork chops
•  salt and pepper
• 2  medium  peaches, peeled and sliced
• 1  shallot, diced
• 1⁄2 ounce  whiskey or 1⁄2 ounce Bourbon
• 1  tablespoon reduced fat margarine
• 2  tablespoons lemon juice
• 1  tablespoon brown sugar substitute (of course you can use regular brown sugar, or honey)
• 1⁄2 teaspoon dried thyme
•  salt and pepper, to taste

Directions

1. Preheat oven to 400* F.
2. 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.
3. Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
4. Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
5. Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
6. NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.