Categories: Pork

Ingredients

• 1/2 cup peach preserves
• 1 garlic clove, finely minced
• 2 Tablespoons Dijon mustard
• 1 Tablespoon soy sauce
• 2 Tablespoons orange juice
• 1/4 teaspoon crushed red pepper
• 4 (5 ounce) thin-cut bone-in pork chops
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon olive oil
• 2 cups cooked brown rice, buttered

Directions

1. Combine the peach preserves, garlic, mustard, soy sauce, orange juice, and crushed red pepper in a small bowl.

2. Sprinkle pork chops with salt and pepper.

3. Heat the oil in a large nonstick skillet over medium-high heat. Saute the pork chops until browned and cooked through, 4 to 5 minutes on each side.

4. Transfer to a plate cover to keep warm.

5. Add the peach mixture to skillet; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens slightly (about 3 minutes).

6. Spoon sauce over the pork chops. Serve with the buttered brown rice. Makes 4 servings.

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