Skillet Pork with Sweet Balsamic Peaches

recipe
Use juicy, fresh peaches for this dish. Frozen peaches will not achieve the rich glazed result. Fresh peaches also add a sweet fragrance.

Yield:

4 servings (serving size: 1 pork chop and about 1/3 cup peach mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 215
Caloriesfromfat 23 %
Fat 5 g
Satfat 1.7 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 24.9 g
Carbohydrate 17.4 g
Fiber 2.1 g
Cholesterol 71 mg
Iron 1.4 mg
Sodium 289 mg
Calcium 35 mg

Ingredients

1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/8 teaspoon salt
1 cup finely chopped onion
1 1/4 cups finely chopped peaches (about 3)
2 tablespoons dark brown sugar
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons balsamic vinegar
1/8 teaspoon crushed red pepper

Preparation

Combine first 3 ingredients; sprinkle evenly over both sides of chops. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until done.

Place chops on a serving platter, and sprinkle evenly with 1/8 teaspoon salt. Keep warm.

Add onion to skillet; cook 4 minutes or until tender. Stir in peaches and remaining ingredients. Cook 3 minutes or until slightly thick, stirring constantly. Serve peach mixture with chops.

Note:

Nancy Hughes,

June 2005
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