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Ingredients
US|METRIC
2 SERVINGS
- 2 boneless pork chops (3/4-inch thick)
- 1 tsp. pepper (blend seasoning,, garlic pepper, lemon pepper, or a pepper blend)
- 1 tsp. olive oil
- 1/4 cup red onion (chopped)
- 1/2 jalapeno chile (seeded and minced*, or to taste)
- 1/4 cup chicken broth
- 1/4 cup peach jam
- 1 Tbsp. balsamic vinegar
- fresh cilantro (chopped, as garnish, optional)
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Directions
- Rub chops on both sides with seasoned pepper. Heat olive oil in nonstick skillet over medium-high heat and cook chops to brown on one side; turn chops and add onion and chile to pan. Continue to cook, stirring occasionally, until onion is tender, about a minute. Add broth, jam and vinegar to pan; cover, lower heat and simmer 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with pan sauce, garnished with chopped cilantro.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium115mg5% |
| Potassium830mg24% |
| Protein42g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber1g4% |
| Sugars22g |
| Vitamin A8% |
| Vitamin C15% |
| Calcium4% |
| Iron15% |
* 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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