Ingredients

4 pork chops, 1 1/2 pound
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. butter
1/2 C. peach nectar, or apple juice
2 peaches, unpeeled, thin slice
1 Tbsp. fresh oregano, chopped

Cooking Instructions

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.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)