Brandied Peach Pork Chops

• 4 whole 1-inch Thick Boneless Pork Loin Chops
• 2 Tablespoons Canola Oil
• 1/2 cups Thinly Sliced Shallots
• 1 teaspoon Finely Chopped Thyme
• 2 Tablespoons Unsalted Butter
• 1/4 cups Brandy
• 13 cups Peach Preserves
• 10 ounces, weight Frozen Peaches
• Salt And Pepper, to taste

1. 1.
2. Bring pork chops to room temperature.
3. Season well on both sides with salt and pepper.
4. 2.
5. Heat a stainless steel skillet on high.
6. Add the oil and allow it to heat.
7. Add the pork chops to the pan and cook for 5 minutes.
8. Turn them over and cook for 5 minutes more.
9. Put the chops on a sheet pan and tent with foil.
10. 3.
11. Add the shallots, thyme and butter to the pan.
12. Cook for 5 minutes on low until the shallots start to get soft.
13. 4.
14. Remove pan from heat.
15. Add the brandy to the pan, put it back on the heat and ignite it with a match.
16. Just make sure to step back and be careful.
17. 5.
18. Scrape the bottom of the pan to loosen up all of the brown bits.
19. You want to make sure that all gets into the sauce.
20. 6.
21. Add the preserves and peaches to the pan and season with salt and pepper.
22. Cook for 3 minutes.
23. 7.
24. Return the pork chops and any juices to the pan.
25. Warm the chops for 1 minute.
26. Serve!
27. From a recipe by Paul Grimes on Epicurious.

chops, canola oil, shallots, thyme, butter, brandy, preserves, peaches, salt

Taken from tastykitchen.com/recipes/main-courses/brandied-peach-pork-chops/ (may not work)