Carter’s Foods                “Your hometown grocer since 1952”         918 . 256 . 5541

Cook the pork chops most of the way in oil in a sauté pan, then move them to the simmering glaze to finish cooking.

Makes: 4 servings; Total time: 30 minutes

SEASON:

4 bone-in pork chops (6 oz. each)

 Salt and black pepper  

1 Tbsp. vegetable oil

ADD:

2 Tbsp. minced shallots

¼ cup bourbon

1 can sliced peaches in syrup, drained (15.25 oz.)

¼ cup maple syrup

Season pork chops with salt and pepper. Heat oil in a large sauté pan over medium-high. Add chops and brown on both sides, about 10 minutes total. Remove chops from pan and keep warm.

Add shallots to pan and sauté 1 minute.

Off heat, deglaze pan with bourbon, scraping up browned bits from the bottom of the pan. Return pan to heat and add peaches and maple syrup.

Bring to a boil and simmer until glossy, 5 minutes. Return chops to pan to heat through. Chops are done when an instant-read thermometer registers 145°.

Remove chops from pan, tent with foil, and let rest 5 minutes. Serve chops with peaches and glaze.

Quick and easy!