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Description
Use canned or fresh peaches for this dish. Serve with rice pilaf, Herbed Steamed Vegetables and a fresh salad.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (1/2-inch thick)
- 1 tsp. black pepper (coarsely ground)
- 16 oz. peach slices (in extra light syrup)
- 1 tsp. worcestershire sauce
- 2 Tbsp. peach preserves (OR apple jelly)
- 2 Tbsp. dijon style mustard
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Directions
- In a small bowl, stir together undrained peaches, Worcestershire sauce, preserves and mustard; set aside.
- Heat nonstick skillet over medium-high heat; brush chops lightly with vegetable oil and season on both sides with pepper. Brown one side of chops, about 2-3 minutes; turn. Add peach mixture to skillet, reduce heat to low, cover and cook for 4-5 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with peaches and sauce, garnished with fresh raspberries if desired.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol125mg42% |
Sodium115mg5% |
Potassium950mg27% |
Protein42g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars14g |
Vitamin A10% |
Vitamin C15% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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