I made an old standby, Balsamic Peaches and Pork – a recipe I got out of Cooking Light magazine.
As shown, 12 points. I ate the pork chops and only about 1/2 cup of the rice and peach mixture, so I calculated what I ate to be about 7.5 points.
Skillet Pork with Sweet Balsamic Peaches
Use juicy, fresh peaches for this dish. Frozen peaches will not achieve the rich glazed result. Fresh peaches also add a sweet fragrance.
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/8 teaspoon salt
1 cup finely chopped onion
1 1/4 cups finely chopped peaches (about 3)
2 tablespoons dark brown sugar
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons balsamic vinegar
1/8 teaspoon crushed red pepper
Combine first 3 ingredients; sprinkle evenly over both sides of chops. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until done.
Place chops on a serving platter, and sprinkle evenly with 1/8 teaspoon salt. Keep warm.
Add onion to skillet; cook 4 minutes or until tender. Stir in peaches and remaining ingredients. Cook 3 minutes or until slightly thick, stirring constantly. Serve peach mixture with chops.
Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup peach mixture)
NUTRITION PER SERVING
CALORIES 215(23% from fat); FAT 5g (sat 1.7g,mono 2.2g,poly 0.6g); PROTEIN 24.9g; CHOLESTEROL 71mg; CALCIUM 35mg; SODIUM 289mg; FIBER 2.1g; IRON 1.4mg; CARBOHYDRATE 17.4g