Brandied Peach Pork Chops

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   1.

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   Bring pork chops to room temperature.

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   Season well on both sides with salt and pepper.

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   2.

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   Heat a stainless steel skillet on high.

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   Add the oil and allow it to heat.

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   Add the pork chops to the pan and cook for 5 minutes.

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   Turn them over and cook for 5 minutes more.

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   Put the chops on a sheet pan and tent with foil.

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    3.

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    Add the shallots, thyme and butter to the pan.

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    Cook for 5 minutes on low until the shallots start to get soft.

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    4.

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    Remove pan from heat.

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    Add the brandy to the pan, put it back on the heat and ignite it with a match.

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    Just make sure to step back and be careful.

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    5.

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    Scrape the bottom of the pan to loosen up all of the brown bits.

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    You want to make sure that all gets into the sauce.

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    6.

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    Add the preserves and peaches to the pan and season with salt and pepper.

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    Cook for 3 minutes.

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    7.

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    Return the pork chops and any juices to the pan.

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    Warm the chops for 1 minute.

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    Serve!

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    From a recipe by Paul Grimes on Epicurious.

* Per serving · 4 servings · Values may vary.

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