Name: Pork Chops with Nectarine Salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 2 teaspoons chili powder; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 boneless pork loin chops (4 ounces each and 1/2 inch thick); 1 tablespoon olive oil; 1/4 cup salsa; 2 tablespoons apricot spreadable fruit; 2 cups sliced peeled nectarines or peaches; 2 tablespoons minced fresh cilantro; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania

Ingredients

2 teaspoons chili powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless pork loin chops (4 ounces each and 1/2 inch thick)

1 tablespoon olive oil

1/4 cup salsa

2 tablespoons apricot spreadable fruit

2 cups sliced peeled nectarines or peaches

2 tablespoons minced fresh cilantro

1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Instructions

1 In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm.

2 In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.