Entrees

Pork Chops with Peach Sauce
SUBMITTED by jac

4 (4 oz, ½ inch thick) boneless center-cut pork loin chops, fat trimmed off
salt and black pepper
½ cup all-fruit peach spread
2 tablespoons orange juice
2 tablespoons Dijon mustard

Sprinkle pork chops with salt and pepper; set aside. Coat a large non-stick skillet with cooking spray and heat over medium high heat until hot. Add chops; cook until lightly browned on both sides, about 3 minutes on each side. Remove to a plate and keep warm. Add the fruit spread, orange juice, and mustard to the skillet and cook, stirring until the fruit spread melts and the sauce is boiling for a couple minutes. Add chops back to pan and coat with sauce. Serve hot.
 

 

 


 

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