30-min: peach port saut

Categories
Pork
Yield
4 Servings
MeasureIngredient
Pork chops, [1 1/2 lb]
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Butter
½ cup Peach nectar, or apple juice
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@...

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