Sautéed Pork Chops with Curried Ginger Peach Sauce

• Three 14.5 oz. cans peach slices in 100% juice, two undrained, one drained
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon fresh grated ginger root
• 1 teaspoon curry powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg


• 4 lean boneless pork chops
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper

1. Place peaches, lemon juice, ginger, curry, cinnamon and nutmeg in crock. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
2. In a blender or food processor, following instructions for hot liquids, puree half of the cooked peach sauce and return to crock.
3. Stir and cook on low while preparing the pork.
4. Season pork chops with salt and pepper. Cook in medium sauté pan until the internal temperature measures at least 160 F internal temperature.
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Tip: Serve with cooked brown basmati rice (not included in nutritional analysis).

Nutritional Information: (Based on Individual Serving: 6 oz.)
• Calories: 170 • Total Fat: 4.5g • Saturated: 1.5g • Cholesterol: 40g • Sodium: 330mg
• Carbohydrates: 19g • Dietary Fiber: 2g • Sugars: 16g • Protein: 15g

Serves: 8

Note: This recipe was developed by Hamilton Beach Brands, Inc.