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Pork Chops with Fruity Nectarine Salsa Recipe

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This special pork dish 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.—Bonnie Bufford, Nicholson, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless pork loin chops (4 ounces each)
  • 1 teaspoon olive oil
  • 2 tablespoons salsa
  • 1 tablespoon apricot spreadable fruit
  • 1 cup sliced peeled nectarines or peaches
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Nutritional Facts

1 serving equals 236 calories, 9 g fat (3 g saturated fat), 55 mg cholesterol, 253 mg sodium, 15 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 fat.

Directions

  1. In a small bowl, combine the first six ingredients. Rub over both sides of pork chops. In a small 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.
  2. In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in the nectarines, cilantro and oregano; cook 2-3 minutes longer or until heated through. Serve with pork. Yield: 2 servings.
Originally published as Pork Chops With Nectarine Salsa in Cooking for 2

Nutritional Facts

1 serving equals 236 calories, 9 g fat (3 g saturated fat), 55 mg cholesterol, 253 mg sodium, 15 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pork Chops with Fruity Nectarine Salsa

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MY REVIEW
Reviewed Jul. 17, 2012

"I have made this several times. You can use any spreadable fruit and it turns out great. Just use what you have on hand. I have a friend who does not eat pork so she made it with chicken breasts and thought it was delicious, too."

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