Taste of Home
Peach-Topped Pork Chops
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. “Even the finicky ones like this,” she says.
Ingredients
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1 cup chopped onion
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1 tablespoon canola oil
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4 pork rib chops (1/2 inch thick and 6 ounces each)
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
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1/4 cup sugar
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2 tablespoons white vinegar
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1/4 teaspoon pepper
Directions
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1.
In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm.
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2.
In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.
Nutrition Facts
1 each: 261 calories, 11g fat (3g saturated fat), 54mg cholesterol, 328mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
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