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Pork Chops With Nectarine Salsa

 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.


  • 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


  • 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

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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.
Nutritional 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.