This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it."
-Thomas Walker, Physician
I love the flavor of peaches with pork. They seem so right together. The addition of the sage and onions makes this simple topping for pork just a bit savory. This is a good example of using fats that are good for you like the olive oil with just a little butter to enhance the flavor and texture of the cooked peaches. It doesn’t take much -- just a bit to finish off the sauce.
Servings: 4 | Serving size: 4 ounces pork with marmalade
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe makes good leftovers.
Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version
|2 Tbsp||olive oil|
|1 clove||garlic (peeled and sliced)|
|2 tsp||dry rubbed sage|
|1 small||Vidalia (or sweet) onion (diced)|
|1 lb||peaches, peeled and sliced thinly|
|1/2 cup||low sodium chicken or vegetable broth|
|1/4 tsp||ground cumin|
|fresh ground black pepper (to taste)|
|2 tsp||maple syrup|
|2 tsp||unsalted butter|
|4||4 ounce center cut pork chops (boneless)|
|1/4||red bell pepper (finely diced)|
Place a medium stainless steel or non-reactive saucepan over medium heat. Add 1 tablespoon olive oil, garlic, and sage, cook for one minute, stirring frequently.
Add diced onion and cook for three minutes. Add sliced peaches and 1/2 cup chicken stock. Reduce heat to low. Add water, lime juice, 1/4 tsp. salt, ground cumin, and black pepper, and stir well. Cook, simmering gently, for 20 minutes, until peaches are softened.
Gently mash peaches with a fork until they’re the consistency of marmalade. Add the maple syrup and 2 tablespoons butter and set aside.
Place a large skillet in oven and preheat oven to 375F.
When hot, sprinkle the remaining 1/4 tsp salt over the pork chops. Add the remaining 1 tbsp olive oil to the hot pan. Place the pork chops in the pan, seasoned side down.
Put back in the oven and cook for 7-9 minutes, then turn. Cook for an additional 5-6 minutes.
Plate each pork chop and serve, topped with the peach marmalade and sprinkled with 1/4 of the diced red pepper.
Serving size: 4 ounces pork with marmalade
|Calories 309||Calories from Fat 146|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 5g||24%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 2g||7%|
|Vitamin A 11%||Vitamin C 40%|
|Calcium 3%||Iron 7%|
|Vitamin K 9 mcg||Potassium 721 mg|
|Magnesium 38 mg|