Pork Chop with Spiced Peaches
Portion Size: 3 oz. boneless, 5 oz. with bone
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 boneless pork chops, ½ inch thick | Trim all visible fat |
| 1 teaspoon paprika | |
| 1 Tablespoon flour | |
| 1 teaspoon salt | |
| ½ teaspoon cinnamon | |
| ½ teaspoon ground all spice | |
| 1/8 teaspoon ground cloves | |
| ¼ cup olive oil | |
| 2 teaspoons Dijon mustard | |
| 2 (16 oz.) cans sliced peaches, drained | Use peaches packed in fruit juice or rinse off excess syrup. Fresh peaches may be substituted. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl stir together paprika, flour, salt, cinnamon, all spice and cloves. | |
| 2 | Dredge pork chops in flour mixture and shake off excess. | Discard unused flour mixture. |
| 3 | In a large nonstick skillet, heat oil over medium high heat. | |
| 4 | Cook chops on both sides, turning only once. For about 8-9 total minutes. | Cook to 145°F for 15 seconds. |
| 5 | In a small bowl stir mustard and peach slices together. | |
| 6 | Add to skillet and cook until heated through. | |
| 7 | Serve with chops. |
Posted in Pork Dinner Recipes
