Ingredients
Directions
1. Heat a large skillet over medium-high heat and preheat the grill. While heating, season pork chops with salt and pepper. 2. Prepare rice according to the package. 3. Grill pork chops until they easily release from the grill about 4 minutes. Flip and cook for another 3 minutes. Remove the chops and set aside in a warm place. 4. In a skillet, add shallots, thyme, and peaches and cook for 2 minutes. Add 1/2 cup of the chicken broth, stirring continuously to loosen browned bits. Bring the broth to a boil. Cook down until reduced to 1/3 cup (approximately 2 minutes). Stir in remaining broth and honey. Bring back to a boil. Reduce down to 1/3 cup (about 2 minutes). Remove from heat and stir in the butter. Spoon peaches and sauce over the chops and serve over rice.