Pork Chops Bourbon-Peach Sauce

4 boneless center-cut loin pork chops
3/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. red pepper
1 tbsp. minced shallots
1 tsp. minced bottled garlic
1½ cups frozen sliced peaches
1/2 cup chicken broth
2 tsp. brown sugar
2 thyme sprigs
2 tbsp. bourbon
2 tsp. margarine

Sprinkle pork with salt and peppers. Heat a large skillet over medium-high
heat. Coat pan with cooking spray. Add pork to pan; cook 2½ minutes on
each side or until browned. Remove pork from pan; keep warm.

Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to
pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add
bourbon and butter to pan; cook 4½ minutes or until butter melts and sauce
is slightly thickened. Discard thyme sprigs. Serve with pork.

4 servings