Directions:
- To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
- To defrost, place in fridge 2 days before preparing.
- To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
- Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
- Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
- Serve with rice pilaf and steamed green beans or broccoli.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.61 Kcal (1058 kJ) | ||
| Calories from fat | 55.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 10% | |
|---|---|---|---|
| Cholesterol | 15.05mg | 5% | |
| Sodium | 626.02mg | 26% | |
| Potassium | 281.47mg | 6% | |
| Total Carbs | 44.17g | 15% | |
| Sugars | 39.59g | 158% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 118.2mg | 197% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 135.28 Kcal (566 kJ) | ||
| Calories from fat | 29.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 10% | |
|---|---|---|---|
| Cholesterol | 8.06mg | 5% | |
| Sodium | 335.26mg | 26% | |
| Potassium | 150.74mg | 6% | |
| Total Carbs | 23.65g | 15% | |
| Sugars | 21.2g | 158% | |
| Dietary Fiber | 1.45g | 11% | |
| Protein | 3.5g | 13% | |
| Vitamin C | 63.3mg | 197% | |
| Iron | 0.3mg | 3% | |
| Calcium | 11.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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