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Pork Chops With Nectarine Salsa

This special pork dish from Bonnie Bufford of Nicholson, Pennsylvania has a zesty flair and is a snap to prepare. A sweet fruity salsa balances perfectly with the spicy rub that coats the pan-fried chops.

4 ServingsPrep/Total Time: 20 min.

Ingredients

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
1 teaspoon olive oil
1/4 cup salsa
2 tablespoons apricot spreadable fruit
2 cups sliced peeled nectarines or peaches
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Directions

In a small bowl, combine the first six ingredients. Rub over both
sides of pork chops. In a large nonstick skillet coated with cooking
spray, cook pork chops in oil over medium-high heat for 5-6 minutes
on each side or until juices run clear. Remove to a serving platter
and keep warm.
In the same skillet, combine salsa and spreadable fruit. Bring to a

2 of 2

Pork Chops With Nectarine Salsa (continued)

Directions (continued)

boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir
in nectarines, cilantro and oregano; cook 2-3 minutes longer or
until heated through. Serve with pork. Yield: 4 servings.

Nutrition Facts: 1 pork chop with 1/2 cup salsa equals 230 calories, 8 g fat (3 g saturated fat), 55 mg cholesterol, 263 mg sodium, 15 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.