Seared Pork Chops with a Peach and Spring Mix Tossed Salad

1 small shallot

1 peach

1 Tbsp fresh thyme (or 1 tsp dried)

2 tsp honey

2 Tbsp Balsamic Vinegar

2 (6 oz) Pork chops

1 oz chicken stock concentrate

1/2 cup water

2 oz spring mix

Wash and dry all produce.  Peel the shallot and mince.  Halve and pit the peach and then cut into 1/2" wedges.  Strip fresh thyme leave or add dried thyme leaves to shallots.

In a large bowl, whisk together 1 tsp honey and 2 Tbsp Balsamic Vinegar and a large drizzle of olive oil.  Season with salt and pepper.  

Heat a drizzle of olive oil in a large pan over medium-high heat.  Season pork on both sides with salt and pepper.  Add to pan and cook to desired doneness.  (approx. 5 mins per side)  Remove from pan and set aside to rest for 5 mins and then thinly slice.

Add slice shallots and thyme to pan and cook over medium heat until softened ( 2 - 3 minutes).  Stir in stock concentrate, 1 tsp honey, and 1/2 cup water/  Scrape up any browned bits on bottom of pan.  Simmer until saucy and somewhat reduced.  Season with salt and pepper.  

Add spring mix and peach slices to the bowl with vinaigrette.  Toss to combine.  Season with salt and pepper.  Divide the pork between plates.  Drizzle with pan sauce.  Serve with salad on the side.