| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork | 4 | Servings | |
INGREDIENTS
| 1 | cn | Peach slices* (16 oz); in light syrup |
| 1 | ts | Worcestershire sauce |
| 2 | tb | Peach preserves |
| 2 | tb | Dijon-style mustard |
| 1 | ts | Black pepper |
| 4 | Center cut pork chops; boneless, 3/8 in.thick |
INSTRUCTIONS
Stir first 4 ingredients together in bowl. Set aside. Heat a nonstick skillet over med-high heat. Brush chops with vegetable oil and season with pepper. Brown on one side (2-3 minutes). Turn. Add peach mixture, reduce heat to low, cover and cook 4 minutes. Serve with peaches and sauce. *Or substitute with fresh peaches and 1/2 cup apple or orange juice. Typed and MC formatted by Martha Hicks & Buster Recipe by: Southern Living Posted to MC-Recipe Digest V1 #853 by "Nitro_II " <Nitro_II@classic.msn.com> on Oct 19, 97
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