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Add a photoServings: 4
Ingredients
- 4 x Pork chops, [1 1/2 lb]
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 Tbsp. Butter
- 1/2 c. Peach nectar, or possibly apple juice
- 2 x Peaches, unpeeled,thin slice
- 1 Tbsp. Fresh oregano, minced
Directions
- Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet, heat butter over medium-high heat; cook chops for 3-4 min on each side or possibly till browned. Remove and set aside.
- Pour nectar into pan, stirring to deglaze. Add in peaches and oregano; cook, stirring often, for 4 min or possibly till peaches are just tender.
- Return chops to pan; cook for 3 min or possibly till just a hint of pink remains inside.
- Serve with sliced cucumbers, red peppers and fluffy rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 164 | 65% |
| Total Fat 18.31g | 23% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1072mg | 45% |
| Potassium 397mg | 11% |
| Total Carbs 14.39g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 10.22g | 7% |
| Protein 8.5g | 14% |
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