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Ingredients

  • 2 cups frozen unsweetened sliced peaches, thawed and chopped
  • 2 tablespoons apple jelly
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 4 bone-in pork loin chops (7 ounces each and 3/4-inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a small saucepan, combine the first five ingredients. Cook and stir over medium heat for 3-4 minutes or until jelly is melted. Remove from the heat and set aside.
  • Sprinkle chops with salt and pepper. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with compote. Yield: 4 servings.

Nutritional Facts

1 pork chop with 1/4 cup compote equals 337 calories, 16 g fat (6 g saturated fat), 97 mg cholesterol, 215 mg sodium, 13 g carbohydrate, 1 g fiber, 32 g protein.

Source:      http://www.tasteofhome.com/Recipes/Grilled-Pork-Chops-with-Peach-Sauce