Sauteed Pork with Peaches

Ingredients:

• 2 tsp Olive Oil
• 4 - 4oz Pork Chops
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 tbsp Shallots, thinly sliced
• 1/4 tsp Thyme
• 4 Peaches, cut into wedges
• 1/2 cup Dry White Wine
• 1/2 cup Chicken Broth
• 2 tsp Honey
• 2 tsp Butter

Directions:

Heat Oil in large skillet over medium-high heat, swirling to coat. Season pork chops with salt and pepper, add to pan. Cook three minutes each side and remove from pan - keep warm.

Add shallots, thyme and peaches to the skillet and cook for two minutes. Stir in wine, scraping bottom of pan to loosen browned bits. Bring to a boil. Cook one minute.

Stir in broth and honey and bring to a boil. Cook 2 minutes. Remove from heat, stir in butter until melted. Spoon sauce over pork chops. (I serve over a bed of rice or Israeli couscous)

Apple or Peach Crisp

Preheat Oven: 375 degrees

Base:

• 4 cups Apples or Peaches, peeled and sliced
• 1/4 cup Brown Sugar
• 1 tbsp All-Purpose Flour
• 2 tsp Lemon Juice

Topping:

• 2 cups Quick Oats
• 1/4 cup All-Purpose Flour
• 1/2 cup Packed Brown Sugar
• 1/2 tsp Salt
• 2 tsp Ground Cinnamon
• 2/3 cup Margarine, melted

In a large bowl, mix together base ingredients until fruit is well coated. Pour into 9x13 in glass baking dish.

In seperate bowl, mix together topping ingredients until well combined. Spread evenly over top of base.

Bake for 30 minutes. Allow to cool. Serve warm with vanilla ice cream.