Pork Chops with Bourbon-Peach Sauce

4 (4oz) boneless, center-cut loin pork chops (about 1/4-inch thick)
3/4 t. salt
1/4 t. black pepper
1/4 t. ground red pepper
olive oil
1 T. minced shallots
1 t. minced garlic
1-1/2 C. frozen sliced peaches
1/2 C. fat-free less-sodium chicken broth
2 t. brown sugar
2 thyme sprigs
2 T. bourbon
2 t. butter

Sprinkle pork with salt and peppers.  Heat a large skillet over medium-high heat.  Lightly coat pan with olive oil.  Add pork to pan; cook 2-1/2 minutes on each side or until browned.  Remove pork from pan; keep warm.

Add shallots and garlic to pan; saute 30 seconds.  Add peaches and broth to pan; sauté 2 minutes.  Add sugar and thyme to pan; cook 1 minute.  Add bourbon and butter to pan; cook 4-1/2 minutes or until butter melts and sauce is slightly thickened.  Discard thyme sprigs.  Serve with pork.

***  Try doubling the broth, butter and bourbon to make more sauce.