Ingredients
1 cup chopped onion1 tablespoon canola oil4 pork rib chops (1/2 inch thick and 6 ounces each)1/2 teaspoon salt1/2 teaspoon dried thyme1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped1/4 cup sugar2 tablespoons white vinegar1/4 teaspoon pepper
Preparation
In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm.
In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.
