Directions:
- In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened.
- Stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
- In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper. Pat pork chops dry and sprinkle mixture on both sides of pork chops, patting the seasoning into the chops.
- In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot brown pork chops about 3 minutes on each side.
- Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.
- Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.7 Kcal (2243 kJ) | ||
| Calories from fat | 125.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 21% | |
|---|---|---|---|
| Sodium | 3165.73mg | 132% | |
| Potassium | 201.59mg | 4% | |
| Total Carbs | 97.1g | 32% | |
| Sugars | 77.99g | 312% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1.4mg | 8% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 158.69 Kcal (664 kJ) | ||
| Calories from fat | 37.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 21% | |
|---|---|---|---|
| Sodium | 937.76mg | 132% | |
| Potassium | 59.72mg | 4% | |
| Total Carbs | 28.76g | 32% | |
| Sugars | 23.1g | 312% | |
| Dietary Fiber | 0.61g | 8% | |
| Protein | 0.28g | 2% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 0.4mg | 8% | |
| Calcium | 13.7mg | 5% | |
* 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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