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Description
Use canned or fresh peaches for this dish. Serve with rice pilaf, Herbed Steamed Vegetables and a fresh salad.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (1/2-inch thick)
- 1 tsp. black pepper (coarsely ground)
- 16 oz. peach slices (in extra light syrup)
- 1 tsp. worcestershire sauce
- 2 Tbsp. peach preserves (OR apple jelly)
- 2 Tbsp. dijon style mustard
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Directions
- In a small bowl, stir together undrained peaches, Worcestershire sauce, preserves and mustard; set aside.
- Heat nonstick skillet over medium-high heat; brush chops lightly with vegetable oil and season on both sides with pepper. Brown one side of chops, about 2-3 minutes; turn. Add peach mixture to skillet, reduce heat to low, cover and cook for 4-5 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with peaches and sauce, garnished with fresh raspberries if desired.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium115mg5% |
| Potassium950mg27% |
| Protein42g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars14g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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