Pork Chops with Nectarine Salsa
Original Recipe: tasteofhome.com
INGREDIENTS:
For the Strawberry Spinach Salad:
- 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 tablespoon 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:
- In a small bowl, combine the first 6 ingredients. Rub over both sides of the pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm.
- 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 until heated through, 2-3 minutes. Serve with pork.
Nutrition Facts: (recipe makes 4 servings)
Serving size – 1 pork chop with 1/2 cup salsa:
- Carbohydrates – 15g (10g sugars, 2g fiber)
- Protein – 23g
- Fat– 10g (3g saturated fat)
- Fiber – 4g
- Calories – 246
- Cholesterol – 55mg
- Sodium – 279mg
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