Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet, melt butter over medium-high heat; cook chops for 3-4 minutes on each side or until browned. Remove and set aside. Pour nectar into pan, stirring to deglaze. Add peaches and oregano; cook, stirring often, for 4 minutes or until peaches are just tender. Return chops to pan; cook for 3 minutes or until just a hint of pink remains inside. Serve with sliced cucumbers, red peppers and fluffy rice. 4 servings for $6.09CDN [Aug 95] Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g carbohydrate, Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4|
|Calories from Fat: 190 (46%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 144.9mg||45 %|
|Sodium 132.5mg||5 %|
|Potassium 861.2mg||23 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 10.7g|
|Protein 42.2g||60 %|
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Calories per serving: 414
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