Partnered with pork, peaches take a delicious trip to the savoury side of a meal. Serve with sliced cucumbers, red peppers and fluffy rice.
- Portion size 4 servings
- 4 pork chops (about 1-1/2 lb/750 g)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/2 cup peach nectar
- 1/2 cup apple juice
- 2 peaches thinly sliced
- 1 tablespoon chopped fresh oregano
Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet, melt butter over medium-high heat; cook chops for 3 to 4 minutes on each side or until browned. Remove and set aside.
Pour nectar into pan, stirring to scrape up brown bits. 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.
Nutritional facts <b>Per serving:</b> about
- Protein 25 g
- Calories 225.0
- Total fat 9 g
- Total carbohydrate 9 g