Pork Chops and Peaches Tuesday, July 31, 2007


4 pork chops
1 TBSP cooking oil
2 peaches, peeled, pitted and sliced
1/4 cup brown sugar, packed
1/4 cup apple juice
1/2 tsp nutmeg
salt and pepper to taste


In a heavy skillet with a lid, heat oil and brown pork chops on both sides. Remove to a plate to keep warm. Add peaches to hot oil in same pan and cook, stirring until the fruit begins to soften. Remove peaches to plate with chops. Return to skillet so that pork chops are on bottom and peaches surround them. Sprinkle with brown sugar and pour apple juice over. Dust with nutmeg, salt and pepper. Cover and cook about 10 minutes or until peaches are just soft. Remove lid and allow liquid to reduce and thicken. Serve hot.


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