| 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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