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Spicy barbecue sauce makes a match with fruit and pork chops for a quick skillet supper. Accompany with rice or couscous, and a green salad.

Fruited Pork Chops

6 boneless pork chops, 3/4-inch thick
1/8 cup vegetable oil
1 (16-ounce) can sliced peaches, drained
1/2 cup apricot or raspberry preserves
1/4 cup western-style barbecue sauce
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon ground pepper

1. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove from pan.
2. Add all remaining ingredients to skillet, stir to blend and bring to boiling. Return chops to skillet. cover tightly; cook over low heat for 5 to 6 minutes, until chops are just done.

Serves 6.

Nutrition Facts: Calories 310 calories Protein 22 grams Fat 9 grams Sodium 540 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 33 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.