Use canned or fresh peaches for this dish.
Serve with rice pilaf, steamed vegetables and a fresh salad.
Peach-Mustard
Glazed Pork Chops
- 4 boneless pork chops,
3/8-inch thick
1 teaspoon coarsely ground black pepper
1 (16-ounce) can peach slices in extra light syrup*
1 teaspoon Worcestershire sauce
2 tablespoons peach preserves or apple jelly
2 tablespoons Dijon-style mustard
- In a small bowl, stir
together undrained peaches, Worcestershire sauce, preserves and
mustard; set aside.
- Heat nonstick skillet
over medium-high heat; brush chops lightly with vegetable oil
and season on both sides with pepper. Brown one side of chops,
about 2 to 3 minutes; turn. Add peach mixture to skillet, reduce
heat to low, cover and cook for 4 minutes.
- Serve chops with peaches
and sauce, garnished with fresh raspberries if desired.
Serves 4.
*If desired, substitute
two large fresh peaches, pitted and sliced, for canned peaches;
substitute 1/2 cup apple or orange juice for peach syrup.
Nutrition Facts:
Calories 261 calories
Protein 24 grams
Fat 7 grams
Sodium 194 milligrams
Cholesterol 70 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
