Skillet Pork Chop Saute With Peaches Cooking Light Recipes

SKILLET BALSAMIC PEACH PORK CHOPS WITH FETA AND BASIL

Steps:

• 1. Preheat the broiler to high. 2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes. Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through. 3. In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops. Remove from the heat and add the peaches. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy. 4. Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!

SKILLET PORK CHOP SAUTE WITH PEACHES

Steps:

• Heat a large skilletover medium-high heat, add oil to pan, and swirl to coat.
• Sprinkle chops evenly with salt and pepper, and add to heated pan.
• Cook chops 3 minutes each side, or until done.
• Remove chops from pan and keep warm.
• Add shallots, thyme, and peaches to pan, and cook for 2 minutes.
• Stir in wine, scraping pan to loosen browned bits, and bring to a boil.
• Cook until reduced to 1/3 cup, about 2 minutes, and remove from heat.
• Stir in butter.
• Spoon sauce over chops.

SKILLET PORK CHOP SAUTE WITH PEACHES (COOKING LIGHT)

Steps:

• Heat a large skillet over medium-high heat.
• Add oil to pan; swirl to coat.
• Sprinkle chops evenly with salt and pepper.
• Add chops to pan; cook for 3 minutes on each side or until done.
• Remove chops from pan and keep warm.
• Add shallots, thyme, and peaches to pan; cook for 2 minutes.
• Stir in wine, scraping pan to loosen browned bits; bring to a boil.
• Cook until reduced to 1/3 cup (about 2 minutes).
• Remove from heat; stir in butter.
• Spoon sauce over chops.

SAUTEED BONELESS PORK CHOPS

Steps:

• Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
• A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
• Serve with an uncooked relish. Recipe follows.

PORK CHOPS SKILLET

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

PORK CHOP SKILLET

Steps:

• Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
• Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

SKILLET PORK WITH SWEET BALSAMIC PEACHES

Steps:

• Combine the first 3 ingredients; sprinkle evenly over both sides of the pork chops.
• Heat a large nonstick skillet over med heat.
• Coat pan with cooking spray.
• Add pork chops to skillet; cook 3 minutes on each side or until done.
• Place chops on a serving platter; sprinkle w/ 1/8 teaspoon salt; keep warm.
• Add onion to skillet, stir/saute 4 minutes or until tender.
• Stir in peaches and remaining ingredients.
• Cook 3 minutes or until slightly thick, stirring constantly.
• Serve peach mixture with chops.