|
 |
 |
 |
 |
|
|
|
30-min: Peach Port Sautpork 4 pork chops, [1 1/2 lb] 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 1/2 cup peach nectar, or apple juice 2 peaches, unpeeled,thin slice 1 tablespoon fresh oregano, chopped 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
|
|
 
 |
|
|
|
