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Chops: Pork Chops with Peaches & Basil




Source of Recipe


Lisa Zwirn


Recipe Introduction


Peaches and fresh basil add a taste of summer to moist, tender pork chops. The juices in which the peaches are cooked are wonderfully savory, thanks to the addition of sherry vinegar. Be sure to peel and cut the peaches before starting to cook the pork.


List of Ingredients




1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
2 boneless pork loin chops (1 inch thick)
1 tablespoon vegetable oil
1/4 cup minced shallots
2 tablespoons sherry vinegar or red wine vinegar
2 peaches, peeled, each cut into 8 wedges*
1/4 cup reduced-sodium chicken broth or water
2 tablespoons chopped fresh basil

Recipe



. In small bowl, stir together salt, paprika and pepper. Sprinkle over both sides of pork chops.

2. Heat oil in heavy large skillet over medium-high heat until hot. Add pork; cook 8 to 10 minutes or until browned and pale pink in center, turning once. Place on plate; cover loosely with foil.

3. Add shallots to same skillet; cook and stir over medium heat 1 minute. Add vinegar; stir to scrape up any browned bits from bottom of skillet. Add peaches and broth; cook 2 minutes, mashing a few peach slices with fork. Spoon peaches over pork; sprinkle with basil.

TIP *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use knife to peel away skin.

2 servings

PER SERVING: 285 calories, 15 g total fat (4 g saturated fat), 24.5 g protein, 14 g carbohydrate, 65 mg cholesterol, 700 mg sodium, 3.5 g fiber