Pork Chops

1. Preheat oven to 350 degrees.
2. Pour flour onto plate or into shallow bowl, season with salt, pepper, paprika, and garlic powder.
3. Pour breadcrumbs onto separate plate or shallow bowl. If plain, season with salt, pepper, paprika, and garlic powder.
4. Crack two eggs into a small bowl, add milk, and whisk together.
5. Dredge the pork chops (one at a time) in the flour, then the egg/milk mixture, and roll in breadcrumbs. Set aside.
6. Heat oil and butter in pan over medium high heat. Once the pan is hot, brown the pork chops on both sides until they are golden brown. Remove the pork chops to a baking sheet.
7. Bake the pork chops at 350 degrees for about 20 minutes or until they reach an internal temperature of 145 degrees.
8. While the pork chops are in the oven, start the sauce.

Sauce

1. Heat a medium skillet over medium high heat. Add 2 tablespoons butter. Once melted and hot, add the shallot (or onion) and saute for several minutes until translucent. Add the peaches to the pan and saute for several minutes. Add the whisky. Let cook off for a few minutes. Add the cider vinegar, Worcestershire sauce, honey, dijon mustard, and salt and pepper to taste. Turn heat down to low and let reduce until the pork chops are done. If necessary to thicken, add 1 teaspoon of cornstarch to water to form a paste, add to the sauce. Repeat until you’ve reached desired consistency.
2. When ready to serve, plate pork chops and pour peach sauce over the top. Enjoy!