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Meats & Seafood - Texas Pork Chops

  • 4-6 pork chops (1 inch thick)
  • Dash each salt and pepper
  • 1 onion, chopped
  • 1 teaspoon dried thyme
  • 1 small can sliced peaches, chopped, plus liquid
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth or 1 broth cube in 1/2 cup water
  • 1 teaspoon honey
  • 1 teaspoon molasses
  • 1 teaspoon butter, melted

Sprinkle chops with salt and pepper. Cook three minutes on each side over medium heat. Add onions and thyme; cook two to three more minutes. Add peaches and liquid, wine, and broth; cook two to three minutes more, reducing to 1/3 cup liquid. Remove from heat. Place chops on a serving plate. Combine honey, molasses, and butter. Mix thoroughly. Spoon over chops. (Note: This is especially good with rice.)
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 0
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