Skillet Pork Chop Saute with Peaches

I cooked this recipe over the weekend, and it is a great way to use the amazing peaches that are just now in season, they are pretty down insane, so good and sweet they get this time of year. This is a recipe from Cooking Light magazine and it is super easy and fast. Let me admit that I don't cook Pork Chops often, as we don't eat a lot of Pork in Brazil, but these were yummy. I had an extra thick piece, and burned the olive oil a bit :( The sauce turned out a bit more burned than I wanted to, but the peaches were still intact and insanely delicious. Enjoy!

Ingredients
2 tsp olive oil
4 4z center-cut boneless pork loin chops, trimmed (Winco and Costco have these at great prices)
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp freshly chopped garlic
2 tsp chopped fresh thyme
2 peaches ( or more, if your heart desires :) each cut into 8 wedges
1/2 cup dry white wine
1/2 cup lower-sodium chicken broth
2 tsp honey
2 tsp butter

Directions
Heat a large skillet over medium-high heat. Add oil, swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan, and cook until done. Remove from pan and keep warm. If the oil is a bit burned, dump it and pour in 1 tbsp of fresh olive oil. Add garlic, thyme and peaches to pan, cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits. Cook until reduced, about 2 minutes. Remove from heat, stir in butter. Pour over the pork chops. I served these with fresh sugar peas and steamed asparagus.