Pork Chops With Nectarine Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This special pork dish from Bonnie Bufford of Nicholson, Pennsylvania has a zesty flair and is a snap to prepare. A sweet fruity salsa balances perfectly with the spicy rub that coats the pan-fried chops. Ingredients:
2 teaspoons chili powder |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless pork loin chops (4 ounces each and 1/2 inch thick) |
1 teaspoon olive oil |
1/4 cup salsa |
2 tablespoons apricot spreadable fruit |
2 cups sliced peeled nectarines or peaches |
2 tablespoons minced fresh cilantro |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
Directions:
1. In a small bowl, combine the first six ingredients. Rub over both sides of pork chops. In a large nonstick skillet coated with cooking spray, cook pork chops in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Remove to a serving platter and keep warm.
2. In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook 2-3 minutes longer or until heated through. Serve with pork. Yield: 4 servings.
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