| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Pork |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pork chops, [1 1/2 lb] |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Butter |
| 1/2 |
c |
Peach nectar, or apple juice |
| 2 |
|
Peaches, unpeeled,thin slice |
| 1 |
tb |
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
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