PEACH-TOPPED PORK CHOPS

Peach-Topped Pork Chops image

With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. "Even the finicky ones like this," she says.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Previous Next

Ingredients

1 cup chopped onion
1 tablespoon canola oil
4 pork rib chops (1/2 inch thick and 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/4 cup sugar
2 tablespoons white vinegar
1/4 teaspoon pepper

Steps:

In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm. , In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges