Spicy barbecue sauce makes a match with
fruit and pork chops for a quick skillet supper. Accompany with
rice or couscous, and a green salad.
Fruited
Pork Chops
- 6 boneless pork chops,
3/4-inch thick
1/8 cup vegetable oil
1 (16-ounce) can sliced peaches, drained
1/2 cup apricot or raspberry preserves
1/4 cup western-style barbecue sauce
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon ground pepper
- Heat oil in large nonstick
skillet over medium-high heat. Brown chops about 2 to 3 minutes
on each side; remove from pan and reserve.
- Add all remaining ingredients
to skillet, stir to blend, bring a boil. Return chops to skillet,
cover and reduce heat to a simmer. Cook for 5 to 6 minutes, until
internal temperature on a thermometer reads 160°F (70°C).
Serves 6.
Nutritional Information
Per Serving (1/6 of recipe): Calories 310 calories Protein 22
grams Fat 9 grams Sodium 540 milligrams Cholesterol 65 milligrams
Saturated Fat 2 grams Carbohydrates 33 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
