Peach Port Saut|
30-Min: Peach Port Saut
4 Pork chops, [1 1/2 lb]
1/2 ts Salt
1/4 ts Pepper
1 tb Butter
1/2 c Peach nectar, or apple juice
2 Peaches, unpeeled,thin slice
1 tb Fresh oregano, chopped
Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet,
melt butter over medium-high heat; cook chops for 3-4 minutes on each side
or until browned. Remove and set aside.
Pour nectar into pan, stirring to deglaze. Add peaches and oregano; cook,
stirring often, for 4 minutes or until peaches are just tender.
Return chops to pan; cook for 3 minutes or until just a hint of pink
Serve with sliced cucumbers, red peppers and fluffy rice.
4 servings for $6.09CDN [Aug 95]
Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
Recipe by Canadian Living Test Kitchen
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini