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    Peach Topped Pork Chops -- e-w


    Source of Recipe


    Simple & Delicious – F. Mann; Warrior, AB
    Peach Topped Pork Chops -- e-w
    Serves: 4

    1 c. chopped onion
    1 T. canola oil
    4 pork rib chops (1/2-in thick and 6 oz. each)
    1/2 tsp. salt
    1/2 tsp. fried thyme
    1/2 c. chopped peeled fresh – or – frozen unsweetened peach slices, chopped
    1/4 c. sugar
    2 T. white vinegar
    1/4 tsp. pepper

    In a large skillet, sauté onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until juices run clear, Remove and keep warm

    In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onions to the pan; heat through.

    1 pork chop with 1/4 c. peach mixture equals: 261 calories…11 gm fat (3 gm saturated)…54 mg cholesterol…328 gm sodium…19 gm carbohydrate…1 gm fiber…22 gm protein +EXC: 3 lean meat….1 starch…1/2 fat +++WWP:6
 

 

 

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