1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
1 1/2 pounds bone in pork chops, about 1/2 inch thick
1 tablespoon canola oil
1 cup thawed frozen peach slices
Combine the garlic powder, salt, thyme and cayenne in a bowl. Spread the mixture evenly over the entire surface of the pork chops, pressing the spices into the meat.
Heat the oil in a large nonstick pan over medium high. Add the pork chops and cook 4 minutes, or until browned and they lift easily from the pan. Turn the chops over and add the peaches to the skillet all around the meat. Cook for another 4 minutes, or until the pork chops are cooked through a meat thermometer inserted horizontally into the center should register about 145 degrees. Serve the pork with the peach slices.
Makes 4 servings.
Calories 195, Fat 9 g, Carbs 5 g, Sodium 335 mg, Fiber 1 g.
--
"If you don't have passion then it's just a job,"
"That's the difference between a cook and a chef. A chef never stops
thinking about food."
Chef Lynn Crawford
------------------------------------
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