LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
Pork Chops with Jack Daniel Peach Sauce
4 pork chops (boneless or bone in)
3/4 t salt
1/4 t black pepper
1/4 t ground red pepper
Cooking spray
1 T minced shallots (one small shallot)
1 t minced garlic
1 1/2 c frozen sliced peaches, thawed
1/2 c chicken broth, low sodium
2 t brown sugar
2 sprigs fresh thyme
2 T whiskey
2 t butter
Dry pork chops with paper towel. Sprinkle with salt and peppers. Heat large skillet over medium heat. Spray pan with cooking spray. Add chops and cook until browned on both sides. Remove chops from pan, tent with foil to keep warm.
Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; cook for couple of minutes. Add sugar and thyme to pan; cook 1 minute. Add whiskey and butter; cook 4-5 minutes until sauce has slightly thickened. Discard thyme sprigs. Serve sauce over chops.
