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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)