2 boneless pork loin chops
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 cups peeled, chopped peaches
1/4 cup chopped red bell pepper
1/4 cup chopped scallion
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated fresh ginger
1. Trim any excess fat from the pork chops and sprinkle with the salt and pepper on both sides.
2. Heat a small heavy skillet over medium heat.
3. Add the oil and pork chops and cook for 5 minutes on each side or until the chops are browned and cooked through.
4. While the pork chops are cooking, place the remaining ingredients in a blender and mix until the ingredients are well incorporated but not pureed.
5. Serve the peach sauce at room temperature with the pork chops, or heat in a frying pan over medium heat until warm.
6. SUBSTITUTION TIP: One-half teaspoon powdered ginger can be used instead of the grated fresh ginger.
Based on individual serving.
Calories: 360
Total Fat: 17 g
Carbohydrates: 30 g
Protein: 20 g
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Source: Wen Zientek
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