Recipe number 181 is

30-Min: Peach Port Saut

The ingredients are:
4 Pork chops, [1 1/2 lb] 1/2 tsp Salt 1/4 tsp Pepper 1 tbsp Butter 1/2 cup Peach nectar, or apple juice 2 Peaches, unpeeled,thin slice 1 tbsp Fresh oregano, chopped

The recipe yield is:
4 Servings

Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet, melt butter over medium-high heat; cook chops for 3-4 minutes on each side or until browned. Remove and set aside. Pour nectar into pan, stirring to deglaze. Add peaches and oregano; cook, stirring often, for 4 minutes or until peaches are just tender. Return chops to pan; cook for 3 minutes or until just a hint of pink remains inside. Serve with sliced cucumbers, red peppers and fluffy rice. 4 servings for $6.09CDN [Aug 95] Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g carbohydrate, Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-]


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