Cinnamon Sirloin Chops with Peach Sauce
Spicy and sweet, these skillet pork chops are served up with a generous pan sauce. Serve grits or polenta alongside, with buttered green peas and a creamy coleslaw.
4 boneless pork sirloin chops, 1/2-inch thick
1 teaspoon vegetable oil
1/2 teaspoon paprika
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon prepared mustard
1 (1-pound) can sliced peaches, drained
- Combine paprika, flour, salt, cinnamon, allspice and cloves. Sprinkle mixture on both sides of chops.
- Heat oil in a nonstick skillet over medium-high heat. Brown chops about 3 minutes per side, remove from skillet.
- Add peaches and mustard to pan, cook and stir, scraping up any brown bits from surface of pan. Return chops to pan, cover and simmer 5 minutes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 220 calories Protein 22 grams Fat 7 grams Sodium 330 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 17 grams Fiber 2 grams.
Recipe provided courtesy of National Pork Board.