4 pork chops, [1 1/2 lb]
1/2 tsp salt
1/4 tsp pepper
1 tbsp butter
1/2 cup peach nectar, or apple juice
2 peaches, unpeeled,thin slice
1 tbsp fresh oregano, chopped
A Recipe for
30-Min: Peach Port Saut
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
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| Jewish Proverb |
This Recipe for 30-Min: Peach Port Saut is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Gracie Allen |
This is a recipe for 30-Min: Peach Port Saut from the recipe cookbook of Recipes-to-go (Fruit)
The poets have been mysteriously silent on the subject of cheese. |
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Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
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| Confucius |
Trim fat from chops; sprinkle with salt and pepper. In large heavy
skillet, melt butter over medium-high heat; cook chops for 3-4
minutes on each side or until browned. Remove and set aside.
Pour nectar into pan, stirring to deglaze. Add peaches and oregano;
cook, stirring often, for 4 minutes or until peaches are just tender.
Return chops to pan; cook for 3 minutes or until just a hint of pink
remains inside.
Serve with sliced cucumbers, red peppers and fluffy rice.
4 servings for $6.09CDN [Aug 95]
Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g
carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Serves: 4
30-Min: Peach Port Saut Recipe brought to you by Recipes To-Go