Recipe - 30-Min: Peach Port Saut

4 Pork chops, [1 One half lb]
One half teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Butter
One half cup Peach nectar, or apple juice
2 Peaches, unpeeled,thin slice
1 tablespoon Fresh oregano, chopped

Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet,
melt butter over mediumhigh heat; cook chops for 34 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 cut or sliced up 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 "30Minute Summer Suppers"
Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini