Shula's Steakhouse Pork and Peaches

By: Brooke Smith | Alabama's13.com
Published: July 15, 2009

This makes about 4 servings

4 (1-inch-thick) loin medallions
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided
1 (10-ounce) bag frozen peaches, thawed
1/3 cup peach preserves

Directions
Pat pork medallions dry, then sprinkle on both sides with 1 teaspoon
salt and 1/2 teaspoon pepper (total).
Heat oil in a heavy skillet over medium heat until you see it start to
shimmer, then cook the pork, turning once, until browned and just
cooked through, 10 to 12 minutes total. Move them from the skillet but
keep them warm. Pour off the excess oil.

Heat butter in skillet over medium heat until foam subsides, then cook
shallots with thyme, stirring occasionally, until tender and
golden-brown, about 5 minutes.

Add 1/4 cup brandy to skillet and carefully ignite with flame (use
caution; flames will shoot up), then cook over medium heat, scraping
bottom of skillet to loosen brown bits. (The flame is to burn off the
alcohol but this can also be done by allowing the sauce to simmer for
a few minutes. This should be done on electric stoves or if you aren't
comfortable with the flame.) When flames subside, add peaches,
preserves, and 1/4 teaspoon each of salt and pepper and cook, covered,
until peaches are tender and juicy, about 3 minutes. Stir in remaining
tablespoon brandy, any meat juices from platter, and salt and pepper
to taste, then spoon sauce over chops.