Ingredients:
- 4 (1-inch thick) pork loin chops
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 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 (or fresh in season)
- 1/3 cup Fischer & Wieser Jalapeño Peach Preserves
Instructions:
Rinse chops and pat dry; sprinkle with salt and pepper as desired. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook pork chops, turning once, until browned and just cooked through, or until meat thermometer inserted in thickest part reads 145° F. for 15 seconds, 10-12 minutes total. Transfer to a warm platter, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
Heat butter in skillet over medium heat until foam dies down. 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). Cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, Fischer & Wieser Jalapeño Peach Preserves, and 1/4 teaspoon each of salt and pepper and simmer, 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. Spoon sauce over chops. Serves 4.