Whiskey Peach Pork Chops

Phew, today was squat day and I’ll tell you it was a rough one. I gave blood late on Wednesday evening and since I usually have really low blood pressure, I’ve been dealing with a bit of dizziness ever since. Trying to squat, breathe and not faint was my goal for the morning.

Thankfully I managed, but there were a couple times after a set when I grabbed onto the rack to steady myself. I remained upright but I did get a few odd looks from people around me. Amazingly I was able to get 3 reps more than the last time I used this weight. Ha, mental and physical effort put in even though I was lacking in blood! 😉

Have you ever tried the southern version of barbecue sauce made with whiskey? Sometimes they use bourbon. It’s definitely popular in the south as is peach pie, pecan pie, buttermilk pie. OK, any pie. Every now and then you’ll run across a combination of peach and whiskey. The bite of the alcohol blends well with the sweetness of the peaches.

I decided to throw together a whiskey peach sauce to pour over pork chops since I haven’t made pork for a bit. Depending on the cut of pork chops that you get, pork can be really low in fat. As low as plain old boneless skinless chicken breast believe it or not. When I want to change dinner up, I always reach for the pork chops. Just make sure to read your labels if you have specific calorie, protein, or fat needs.

When the sauce is cooking, most of the alcohol burns off and only the flavor is left behind. I served this to The Kid and had no worries of drunkenness, but you can make the sauce without the whiskey if you’d like. You may also be able to use rum extract or some other flavoring if you want to sub something in.

Whiskey Peach Pork Chops  

• 4 4 oz pork chops (I used the center cut boneless chops from Walmart)
• Salt and pepper, to taste
• 1 Tbsp sliced green onion, green and white parts
• 1 tsp minced garlic
• 1 1/2 cups frozen peach slices
• 1/2 cup chicken broth
• 1 tsp brown sugar
• 1/2 tsp thyme
• 2 Tbsp whiskey
• 1 tsp butter or butter substitute

Heat a skillet over medium high heat and spray with non stick spray. Salt and pepper your chops, if desired. I don’t usually salt and pepper but I know a lot of people do. I just never have and the habit continues. Place the chops in the pan and cook for about 3 minutes on each side until browned. Remove the chops from the pan and place on a plate.

Add the green onions and garlic to the pan and saute for a minute or so. Add in the peaches and chicken broth. Scrape the bottom of the pan to get off any of the browned bits from the chops. These bits add flavor. Saute the peaches and broth for 3 minutes.

Stir in the thyme, sugar, whiskey and butter. Stir to combine and cook for 4 – 5 minutes until the sauce starts to thicken. Remove from heat and pour the sauce over the pork chops. Makes 4 servings at approximately 205 calories each.

I served ours with carrot curls and a side of steamed broccoli. The entire meal was a mere 247 calories and was easy to throw together on a week night after work.

Are you a vinegar or a mustard kind of barbecue person? I’m definitely a ketchup vinegar barbecue person. What’s your favorite pie? It’s a tie between cherry and buttermilk. Slurp!