Pork Chops with Fruity Nectarine Salsa

Name: Pork Chops with Fruity Nectarine Salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 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

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

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

Directions

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.
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.

Nutrition Facts

1 each: 236 calories, 9g fat (3g saturated fat), 55mg cholesterol, 253mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 fat.

Originally published as Pork Chops With Nectarine Salsa in Cooking for 2 Summer 2008

Reviews

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Julie Magruder

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.