Sweet canned peaches in their light syrup make a quick pan sauce for pork chops, their honeysuckle notes pairing with garlic and a touch of acid. The shelf gives you everything you need for a weeknight dinner that tastes like you planned ahead.

Serves 2. 25 minutes, 20 at the stove.

About 350 calories a serving, 23 g protein, 8 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Pat two bone-in pork chops dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay in the chops and let them brown without moving them for 4 minutes.4 min
2. Flip the chops and cook the other side until golden and an instant-read thermometer inserted in the thickest part reads 145°F (63°C), about 3 to 4 minutes. Transfer to a plate.4 min
3. Pour off all but 1 teaspoon of oil from the pan. Mince 2 garlic cloves and add them to the pan over medium heat, stirring for about 30 seconds until fragrant.1 min
4. Drain the peaches, reserving 1/2 cup of the syrup. Add the reserved syrup and the whole peaches to the pan and simmer for 2 minutes, then swirl in 1 tablespoon butter until melted. The sauce is done when it coats the back of a spoon lightly.2 min
5. Nestle the pork chops back into the pan and spoon the peaches and sauce over them. Heat for 1 minute, taste, and add a pinch more salt and pepper if needed.

Note Swap chicken thighs for the pork chops if you prefer; add 2 to 3 minutes to the cooking time. Leftovers keep, covered, for three days and taste good cold or reheated gently. Serve with rice or couscous to soak up the honeysuckle sauce, or with a green salad.