Prep Time: 15 minutes
6 boneless pork chops, 3/4-inch thick
Vegetable oil
1 16-ounce can sliced peaches, drained
1/2 cup apricot preserves
OR
1/2 cup raspberry preserves
1/4 cup western-style barbecue sauce
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon pepper
Servings: 6
Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove from pan. Add all remaining ingredients to skillet, stir to blend and bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes, until chops are just done.
6 boneless pork chops, 3/4-inch thick
Vegetable oil
1 16-ounce can sliced peaches, drained
1/2 cup apricot preserves
OR
1/2 cup raspberry preserves
1/4 cup western-style barbecue sauce
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon pepper
Servings: 6
Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove from pan. Add all remaining ingredients to skillet, stir to blend and bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes, until chops are just done.