Pork Chops with Bourbon-Peach Sauce

Yes, it's me again - the peach pusher! It's not quite like the post Thanksgiving turkey soup, turkey enchiladas, turkey tamales...YET. Here is another Pamelita specialty. The smell, the flavor, the LOVE of sweet, salty and tangy - aww, I think I just fell in love.
From my table to yours...

Pork Chops with Bourbon-Peach Sauce
Ingredients:

• 4 - 4 ounce boneless center-cut loin chops (about 1/4 inch thick) - of course if you are one of these leave the bone-in for more flavor kind of a person - go for it!
• Salt to taste
• Cooking spray (or olive oil)
• 1/4 t black pepper
• 1/4 t ground red pepper
• 1T minced shallots
• 2 garlic cloves, pealed and minced
• 1 1/2 C peaches, peeled and sliced
• 1/2 C chicken broth (homemade or store bought - make sure it's low sodium)
• 2 t brown sugar
• 2 thyme sprigs
• 2T bourbon
• 2 t butter

Directions:

• Sprinkle pork with salt and peppers.
• Heat a large skillet over medium/high heat, coat with cooking spray (yes, you can use EVO too)
• Add pork to pan - cook 2 1/2 min/side or until browned. Remove pork from pan and keep warm.
• Add shallots and garlic to pan - saute 30 seconds.
• Add peaches and broth - saute 2 minutes.
• Add sugar and thyme - cook another minute.
• Add bourbon and butter - cook 4 1/2 minutes or until butter melts and sauce is slightly thickened.
• Discard thyme sprigs.
• Plate the pork and top with sauce - mmmm, party in your mouth. If you go with the low-cal options, only 8 grams of fat.