Peach-Chili Pork Chops

1. 1

   Pour a small amount of olive or vegetable oil into a 10 or 12-inch skillet. If using onions, cook them over low heat until tender and set aside. Brown pork chops on both sides in same pan. Sprinkle chops with salt and pepper. Put onions back in pan.

2. 2

   Add chicken broth, syrup from the can of peaches, 1/4 cup chili sauce and the lemon juice.

3. 3

   Reduce heat to low. Cover and simmer for one hour. Skim fat from pan liquid. Place chops on a plate and cover. Meanwhile, increase heat to high and boil down the sauce to desired thickness. Add peach halves to sauce; pour sauce over pork chops and serve.

4. 4

   (I don't add the peach halves to the sauce. I just serve them separately as fruit in a small dish for each person.).

* Per serving · 4 servings · Values may vary.

No additional tips available.