Directions:
- Preheat oven to 350°.
- Whisk together: peach preserves, garlic, mustard, sou sauce, orange juice and crushed red pepper in a small bowl.
- Sprinkle chops with salt & pepper.
- Heat oil in a nonstick sauce pan over medium-high heat.
- Saute the pork chops on both sides until lightly browned, about 4-5 minutes.
- Transfer to a baking dish (spray w/ non-stick oil spray).
- Top each pork chop with the peach mixture.
- Bake uncovered for 40-45 minutes until tender and meat no longer pink.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.98 Kcal (431 kJ) | ||
| Calories from fat | 18.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 3% | |
|---|---|---|---|
| Cholesterol | 18.43mg | 6% | |
| Sodium | 524.45mg | 22% | |
| Potassium | 151.56mg | 3% | |
| Total Carbs | 13.85g | 5% | |
| Sugars | 12.78g | 51% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 22.5mg | 37% | |
| Iron | 0.5mg | 3% | |
| Calcium | 9.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 127.86 Kcal (535 kJ) | ||
| Calories from fat | 22.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 3% | |
|---|---|---|---|
| Cholesterol | 22.88mg | 6% | |
| Sodium | 651.16mg | 22% | |
| Potassium | 188.17mg | 3% | |
| Total Carbs | 17.2g | 5% | |
| Sugars | 15.87g | 51% | |
| Dietary Fiber | 0.4g | 1% | |
| Protein | 8.19g | 13% | |
| Vitamin C | 27.9mg | 37% | |
| Iron | 0.7mg | 3% | |
| Calcium | 11.8mg | 1% | |
* 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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