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

Nancy Hughes
Recipe by Cooking Light June 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; calories from fat 23%; fat 5g; saturated fat 1.7g; mono fat 2.2g; poly fat 0.6g; protein 24.9g; carbohydrates 17.4g; fiber 2.1g; cholesterol 71mg; iron 1.4mg; sodium 289mg; calcium 35mg.
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