1/2 cup sliced syrup-packed peaches, drained, syrup reserved
3 tablespoons peach jam
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 teaspoon honey
1 tablespoon vegetable oil
4 boneless pork chops
2 green onions, chopped
2 tablespoons chopped fresh cilantro
In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder and honey.
Heat the vegetable oil in a skillet over medium heat and cook the pork chops 8 minutes or to desired doneness.
Mix the green onions into the skillet and cook 1 minute until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.
Serve with Knorr Pasta Sides and Fresh Asparagus.
Prices Valid March 9, 2014 to March 15, 2014
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