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.