30-min: Peach Port Saut Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Pork chops, [1 1/2 lb]
1/2 tsp: Salt,
1/4 tsp: Pepper,
1 tbsp: Butter,
1/2 cup: Peach nectar, or apple juice
2: Peaches, unpeeled,thin slice
1 tbsp: Fresh oregano, chopped
Directions:
Trim fat from chops; sprinkle with salt and pepper. In large heavy
skillet, melt butter over medium-high heat; cook chops for 3-4
minutes on each side or until browned. Remove and set aside.
Pour nectar into pan, stirring to deglaze. Add peaches and oregano;
cook, stirring often, for 4 minutes or until peaches are just tender.
Return chops to pan; cook for 3 minutes or until just a hint of pink
remains inside.
Serve with sliced cucumbers, red peppers and fluffy rice.
4 servings for $6.09CDN [Aug 95]
Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g
carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
skillet, melt butter over medium-high heat; cook chops for 3-4
minutes on each side or until browned. Remove and set aside.
Pour nectar into pan, stirring to deglaze. Add peaches and oregano;
cook, stirring often, for 4 minutes or until peaches are just tender.
Return chops to pan; cook for 3 minutes or until just a hint of pink
remains inside.
Serve with sliced cucumbers, red peppers and fluffy rice.
4 servings for $6.09CDN [Aug 95]
Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g
carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Tags
Pork