Brandied-Peach Pork Chops

• 4 (1-inch-thick) loin pork chops
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup thinly sliced shallots
• 1 teaspoon finely chopped thyme
• 1/4 cup plus 1 tablespoon brandy, divided
• 1 (10-ounce) bag frozen peaches, thawed
• 1/3 cup peach preserves

1. Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
2. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
3. Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
4. Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

loin pork chops, vegetable oil, unsalted butter, shallots, thyme, brandy, frozen peaches, peach preserves

Taken from www.epicurious.com/recipes/food/views/brandied-peach-pork-chops-241166 (may not work)