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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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