30-min: Peach Port Saut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Pork | 4 | Servings |
INGREDIENTS
| 4 | Pork chops, [1 1/2 lb] | |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | T | Butter |
| 1/2 | c | Peach nectar, or apple juice |
| 2 | Peaches, unpeeledthin slice | |
| 1 | T | Fresh oregano, chopped |
INSTRUCTIONS
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@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 55
Total Fat: 6.1g
Cholesterol: 69mg
Sodium: 337mg
Potassium: 376.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 21g