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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Number of Servings: 4 |
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Directions: Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet,
melt butter over medium-high heat; cook chops for 3-4 minutes on each side
or until browned. Remove and set aside.
Pour nectar into pan, stirring to deglaze. Add peaches and oregano; cook,
stirring often, for 4 minutes or until peaches are just tender.
Return chops to pan; cook for 3 minutes or until just a hint of pink
remains inside.
Serve with sliced cucumbers, red peppers and fluffy rice.
Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g carbohydrate,
| Ingredients:
4 Pork chops
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1 Tablespoon(s) Butter
1/2 Cup(s) Peach nectar, or apple juice
2 Peaches, unpeeled,thin slice
1 Tablespoon(s) Fresh oregano, chopped |
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