Recipe Details
Ingredients
-
1cuppeach preserves
-
1 ½tablespoonsWorcestershire sauce
-
½teaspoonchile paste
-
2tablespoonsvegetable oil
-
4boneless pork chops
-
1teaspoonground ginger
-
1pinchground cinnamon
-
salt and pepper to taste
-
½cupwhite wine
Cooking Directions
-
Mix together peach preserves, Worcestershire sauce, and chile paste in a small bowl; set aside.
-
Heat oil in a large skillet over medium-high heat.
-
Rinse pork chops, then pat dry. Sprinkle chops with ginger, cinnamon, salt, and pepper. Sear chops in hot oil until lightly browned, about 2 minutes per side. Remove from the skillet and set aside.
-
Pour white wine into the skillet and stir to scrape the browned bits off of the bottom of the pan. Stir in peach preserves mixture. Return chops to the skillet, flipping to coat with sauce.
-
Reduce heat to medium-low and cook chops until no longer pink in the centers, about 8 minutes per side. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories404 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 3g |
14% |
| Cholesterol 36mg |
12% |
| Sodium 91mg |
4% |
| Total Carbohydrate 58g |
21% |
| Dietary Fiber 0g |
1% |
| Total Sugars 52g |
|
| Protein 13g |
26% |
| Vitamin C 1mg |
1% |
| Calcium 16mg |
1% |
| Iron 1mg |
4% |
| Potassium 257mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
