Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Pork chops, [1 1/2 lb] |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
1 tablespoon | Butter |
½ cup | Peach nectar, or apple juice |
2 \N | Peaches, unpeeled,thin slice |
1 tablespoon | Fresh oregano, chopped |
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.
4 servings for $6.09CDN [Aug 95] Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...