30-Min: Peach Port Saut Recipe




30-Min: Peach Port Saut Ingredients

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

 

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This Recipe for 30-Min: Peach Port Saut is one of thousands in the Recipes-to-go Fruit Cookbook.


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This is a recipe for 30-Min: Peach Port Saut from the recipe cookbook of Recipes-to-go (Fruit)


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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




30-Min: Peach Port Saut

We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow.

Lee Iacocca






30-Min: Peach Port Saut Directions

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

 

 

 

 

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30-Min: Peach Port Saut Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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