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Pork Chops with Nectarine Sauce

As a dietitian, I’m always looking for ways to make meals healthy and delicious. These juicy chops are fast, too. —Suellen Pineda, Victor, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 3 medium nectarines or peeled peaches, cut into 1/2-inch slices
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon honey, optional

Directions

  • Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm.
  • Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat; simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.
Nutrition Facts
1 pork chop with 1/2 cup sauce: 330 calories, 14g fat (4g saturated fat), 82mg cholesterol, 414mg sodium, 16g carbohydrate (9g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1 fat.

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Reviews

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Average Rating:
  • Adele
    Sep 2, 2020

    I made these! Delicious! I never would've thought of this combination! I am so glad I found this recipe!

  • Jessica
    May 14, 2019

    Delicious and very easy. I made these with plumbs instead of nectarines because that's what was in the store at this time of year, and it worked very well. I'll also admit I doubled the spices rubbed on the pork with no regrets. Will definitely be adding this to my recipe box!

  • browns19fan
    Jul 6, 2017

    I halved this recipe for the two of us, using two nectarines. Next time I will make the full amount of sauce because it is just so, so delicious. The only real change I made was to substitute crushed rosemary for the thyme. I served it with couscous to which I added chopped pistachios. My husband gobbled it down.I may try this sauce with other meats, such as chicken. This meal goes into our menu rotation!