½ teaspoon salt
½ teaspoon paprika
¼ teaspoon freshly ground pepper
2 boneless pork-loin chops (1 inch thick)
¼ cup minced shallots
2 Tablespoons sherry vinegar or red wine vinegar
2 peaches, peeled, each cut into 8 wedges
¼ cup reduced sodium chicken broth or water
2 Tablespoons chopped fresh basil
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In small bowl, stir together salt, paprika and pepper. Sprinkle over both sides of pork chops.
Heat oil in heavy large skillet over medium-high heat until hot. Add pork; cook 8-10 minutes or until browned and pale pink in center, turning once. Place on plate; cover loosely with foil
Add shallots to same skillet; cook and stir over medium heat 1 minute. Add vinegar; stir to scrape up any browned bits from the bottom of skillet. Add peaches and broth; cook 2 minutes, mashing a few peach slices with fork. Spoon peaches over pork; sprinkle with basil.
Makes 2 servings.