While I don't eat pork I do like the blend of Bourbon & Peaches so this intrigued me. I tweeked it a bit adding more garlic and brn. sugar. It's also light, coming from www.cookinglight.com. I'll be making this with chicken! Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


Pork Chops with Bourbon-Peach Sauce

Ingredients:
4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Cooking spray
1 tablespoon minced shallots
1 teaspoon minced garlic (I'd add a T. because we like garlic)
1 1/2 cups frozen sliced peaches
1/2 cup fat-free, less-sodium chicken broth
3 teaspoons brown sugar
2 thyme sprigs
3 tablespoons bourbon
2 teaspoons butter

Preparation
1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa