• 4 pork chops (preferably boneless)
• salt
• pepper
• 2 T butter
• 1 peach, washed and cut into slices (can use frozen peaches if out of season)
• 1/2 c walnuts, halved
• 1 T fresh rosemary
• 2-3 sprigs of thyme
• 2 T brown sugar

In a large skillet over medium heat, melt the butter. Add the peach slices and cook until lightly browned on both sides. Remove the peaches from the pan and set aside.

Season the pork chops with salt and pepper. Add the pork chops to the skillet and cook on both sides until golden brown. Place the peaches, walnuts, rosemary, and thyme over the pork chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes. Serve immediately.