Ok! So here is my very first post with my new camera! Now keep in mind, I had a pretty busy weekend so I wasn't able to do all the practicing I wanted to do AND we had thunderstorms tonight so I didn't have any good natural light.
Regardless, I did the best I could with the little experience I had and voila! It may not be Foodgawker worthy but it's much better than my trusty little iPhone!
I'm not a fan of the yellowish/orange hue it gives off, but after 75081387509 tries I realized the boyfriend was hungry and dinner was getting cold.
I also tried another photo subject and this was the result...
He could really use a haircut, but isn't he just so cute??
Ok back to the food. I got this recipe from my Cooking Light magazine (June 2011 issue) and fell in love with the ingredients right away. What could be better than peaches, white wine and honey?! Ok...so there are many things just as good, but trust me it was a tasty combination! This dish gave a very fresh taste and was super quick to make. Unfortunately the store didn't have any fresh thyme so I substituted some rosemary I had at home, but I'm going to give you the recipe using thyme because I think it will taste MUCH better! Pair this with some couscous or some roasted red potatoes and you'll have a new favorite dinner!
Serving Size: 1 pork chop with 4 peach wedges
Fat: 8 g
Carbs: 13.6 g
Fiber: 1.1 g
Protein: 26.2 g
Old Points: 5.1 pts
Points+: 6 pts
Here are your ingredients:
4 (4 oz) center-cut boneless pork loin chops, trimmed
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp thinly sliced shallots
2 tsp. chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup fat-free, low-sodium chicken broth
2 tsp. honey
2 tsp. light butter
Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan and cook for 3 minutes on each side or until done. Remove chops from pan, and keep warm.
Add shallots, thyme, and peaches to pain and cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey and bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat and stir in butter. Spoon sauce over chops and serve.