| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The pantry is brimming with new basics that add flavor to recipes. New pantry favorites -- like olive oil, balsamic vinegar, chiles and cilantro -- combined with ever-popular pork chops creates this new wave dish. Serve with baked sweet potatoes, wilted greens and corn muffins.

Peppered Pork Chops with Peach-Vinegar Glaze

2 boneless pork chops, 3/4-inch thick
1 teaspoon seasoned pepper (garlic pepper, lemon pepper or a pepper blend)
1 teaspoon olive oil
1/4 cup chopped red onion
1/2 (or to taste)jalapeno chile, seeded and minced
1/4 cup chicken broth
1/4 cup peach jam
1 tablespoon balsamic vinegar
Fresh cilantro, chopped, as garnish

1. Rub chops on both sides with seasoned pepper.
2. Heat olive oil in nonstick skillet over medium-high heat and cook chops to brown on one side; turn chops and add onion and chile to pan. Continue to cook, stirring occasionally, until onion is tender, about a minute. Add broth, jam and vinegar to pan; cover, lower heat and simmer 8 to10 minutes.
3. Serve chops with pan sauce, garnished with chopped cilantro.

Makes 2 servings.

Nutrition Facts
Calories 330 calories
Protein 25 grams
Fat 10 grams
Sodium 626 milligrams
Cholesterol 70 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

||| Save this Recipe on Delicious |||