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Spicy and sweet, these skillet pork chops are served up with a generous pan sauce. Serve grits or polenta alongside, with buttered green peas and a creamy coleslaw.

Cinnamon Sirloin Chops with Peach Sauce

4 boneless pork sirloin chops, 1/2-inch thick
1 teaspoon vegetable oil
1/2 teaspoon paprika
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon prepared mustard
1 (1-pound) can sliced peaches, drained

1. Combine paprika, flour, salt, cinnamon, allspice and cloves. Sprinkle mixture on both sides of chops.
2. Heat oil in a nonstick skillet over medium-high heat. Brown chops about 3 minutes per side, remove from skillet.
3. Add peaches and mustard to pan, cook and stir, scraping up any brown bits from surface of pan. Return chops to pan, cover and simmer 5 minutes.

Serves 4.

Nutrition Facts
Calories 220 calories
Protein 22 grams
Fat 7 grams
Sodium 330 milligrams
Cholesterol 65 milligrams
Saturated Fat 2 grams
Carbohydrates 17 grams
Fiber 2 grams

Recipe provided courtesy of Pork: The Other White Meat.