- 4 x Bone-In Pork Loin Chops
- 2 Tbsp Vegetable Oil
- 2 Tbsp Unsalted Butter
- 1/2 Cup Thinly Sliced Shallots
- 1 tsp finely chopped thyme
- 1/4 cup plus 1 Tbsp brandy, divided
- 1 x 10oz Bag frozen peaches, thawed
- 1/3 cup peach preserves
- Pat pork chops dry, then sprinkle on both sides with salt and pepper.
- Heat oil in 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through (about 5 minutes each side). Transfer to a platter and cover loosely with foil to keep warm.
- 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.
- Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up quickly) **This portion can be omitted, and brandy can be cooked off over time (about 8 minutes), will stirring constantly. Please note the flavor of the dish will be different**
- Cook brandy over medium heat, scraping bottom of skillet to loosen brown bits.
- When flames subside, add peaches, preserves, and 1/2 teaspoon each of salt and pepper. Cook, covered, until peaches and tender, about 3 minutes. Stir in remaining tablespoon of brandy, and any meat juices from the platter. Add salt and pepper to taste, and then spoon sauce over pork chops.