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REC: Spiced Pork Chops & Peaches...

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Joined: Dec 16, 2005


Posted to Thread #11494 at 10:48 pm on Jul 25, 2008

Spiced Pork Chops & Peaches

Recipe By :Nancy Baggett
Serving Size : 4

2 tablespoons brown sugar
2 tablespoons orange juice -- plus
1/3 cup orange juice
2 tablespoons reduced-sodium soy sauce
3/4 teaspoon ground cardamom
1/2 teaspoon curry powder -- mild
1/8 teaspoon freshly ground pepper
4 4-ounce boneless loin pork chops -- (4 to 5 ounce) trimmed of fat (1/2-inch thick)
2 teaspoons olive oil
3 cups sliced peaches -- peeled, thickly sliced (3 medium)
2 tablespoons chopped fresh cilantro -- for garnish (optional)

1. In a small bowl, stir brown sugar, 2 tablespoons orange juice, soy sauce, cardamom, curry powder and pepper until the sugar dissolves. Lay pork chops in a 7-by-11-inch (or similar) shallow glass dish. Pour the spice mixture over the chops and turn to coat both sides. Let marinate for 10 to 15 minutes or cover and refrigerate for up to 2 hours.
2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Shake excess marinade off the chops and place them in the skillet (reserve marinade). Cook until the chops are browned, 11/2 to 2 minutes per side. Meanwhile, add peaches to the reserved marinade and stir to coat.
3. Add the remaining 1/3 cup orange juice to the skillet and bring to a simmer, stirring. Reduce heat to medium-low and simmer, turning chops occasionally, until the chops are just cooked through, 4 to 5 minutes. Remove the pork chops to a plate and set aside, covered loosely with foil.
4. Add the marinade and peaches to the skillet; increase heat to medium-high and bring to a simmer. Cook, stirring often, until the liquid is reduced to a light sauce, 2 to 3 minutes. Stir in any juices that have accumulated from the pork chops. To serve, spoon sauce and peach slices over the chops. Sprinkle with cilantro, if desired.

Makes 4 servings.
Per serving: 280 calories; 9 g total fat (2 g sat, 4 g mono); 62 mg cholesterol; 25 g carbohydrate; 26 g protein; 3 g fiber; 321 mg sodium.

"Eating Well Magazine/Summer 2003"

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