The pantry is brimming with new basics
that add flavor to recipes. New pantry favorites -- like olive
oil, balsamic vinegar, chiles and cilantro -- combined with ever-popular
pork chops creates this new wave dish. Serve with baked sweet
potatoes, wilted greens and corn muffins.
Peppered
Pork Chops with Peach-Vinegar Glaze
- 2 boneless pork chops,
3/4-inch thick
1 teaspoon seasoned pepper (garlic pepper, lemon pepper or a
pepper blend)
1 teaspoon olive oil
1/4 cup chopped red onion
1/2 (or to taste)jalapeno chile, seeded and minced
1/4 cup chicken broth
1/4 cup peach jam
1 tablespoon balsamic vinegar
Fresh cilantro, chopped, as garnish
- Rub chops on both sides
with seasoned pepper.
- Heat olive oil in nonstick
skillet over medium-high heat and cook chops to brown on one
side; turn chops and add onion and chile to pan. Continue to
cook, stirring occasionally, until onion is tender, about a minute.
Add broth, jam and vinegar to pan; cover, lower heat and simmer
8 to10 minutes.
- Serve chops with pan sauce,
garnished with chopped cilantro.
Makes 2 servings.
Nutrition Facts
Calories 330 calories
Protein 25 grams
Fat 10 grams
Sodium 626 milligrams
Cholesterol 70 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
