Heat the frying pan over medium-high heat. Add olive oil to coat the pan.
Season pork chops on both sides with salt and pepper. Cook the pork chops approximately 3 minutes on each side, or until done. Remove from the pan and keep warm.
Add shallots, peaches and thyme to the fry pan. Cook for 1-2 minutes, or just until the peaches begin to soften. Add the white wine and deglaze the pan by bringing it to a boil and scraping any brown bits off the bottom. Reduce liquid by half.
Add chicken stock and brown sugar. Bring to a boil and reduce about 2 minutes, or until the glaze begins to thicken. Remove from heat and stir in the butter.
Return the pork chops to the pan and coat with the glaze. Serve.
Recipe courtesy Le Creuset