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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Peppered Pork Chops with Peach Vinegar Glaze

Source: National Pork Board

Olive oil, balsamic vinegar, jalapeno pepper, peach jam, and cilantro are combined with pork chops to create this new wave dish.

Rating:
Prep Time:	15 minutes
Cook Time:	15 minutes
Difficulty:	Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	323.6

Total Carbs	32.2 g

Dietary Fiber	0.4 g

Sugars	26.3 g

Total Fat	13.1 g

Saturated Fat	4.4 g

Unsaturated Fat	1.2 g

Potassium	392.2 mg

Protein	21.6 g

Sodium	501.3 mg

Dietary Exchanges 13.1 Fat, 0.4 Vegetables, 3.0 Meat, 1.4 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each boneless pork chops 1.0
1 tsp pepper, seasoned 1.0
1 tsp olive oil 0.25
0 1/4 cup fresh chopped red onion 0.5
0 1/2 each whole jalapeno pepper 0.25
0 1/4 cup chicken broth, low sodium 0.25
0 1/4 cup Jam, peach 1.0
1 tbsp balsamic vinegar 1.0
1 tbsp fresh cilantro

Directions

Rub chops on both sides with seasoned pepper.
Heat olive oil in nonstick skillet over medium-high heat and cook chops to brown on one side.
Turn chops and add onion and jalapeno pepper to pan.
Continue to cook, stirring occasionally, until onion is tender, about a minute.
Add broth, jam, and vinegar to pan.
Cover, lower heat and simmer 8-10 minutes.
Serve chops with pan sauce, garnished with chopped cilantro.