Adapted from Southern Light Cooking

Ingredients:

• 4 Center cut boneless pork chops
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• Vegetable cooking spray
• 1 cup reduced sodium chicken broth
• 4 large peaches, peeled, halved and pitted
• 1 TBSP Sun Maid golden raisins
• 1 TBSP chopped parsley

Directions:

1. Trim chops of any excess fat and season with salt and pepper. Coat bottom of large, nonstick skillet with cooking spray. Add pork chops and cook over medium-high heat, turning once, until browned (about 3 minutes). Remove and set aside on platter.
2. Pour chicken broth into skillet and raise heat to high and boil, stirring constantly until it reduces to about 1/2. Return pork to skillet, lower heat to medium-high and cook for about 5 minutes. Add peaches and raisins and continue to cook until pork is white throughout and peaches are tender(about 5 more minutes).
3. Remove chops to plates and surround with peaches and raisins. Boil pan juices on high for 1-2 minutes or until slightly thickened and then spoon over chops. Sprinkle with parsley and serve.