Peach Topped Pork Chops --e-w
Source of Recipe
Simple & Delicious � F. Mann; Warrior, AB
Peach Topped Pork Chops
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, saut� 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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