Recipe-Pork and peaches

Pork and Peaches

Prep 15 minutes

Cook 50 minutes                                                          Serves 4-6


6 good lean pork chops

salt and pepper

2 cups orange juice

2 tablespoons vinegar

2 teaspoons cinnamon

1 can (29 ounces) yellow cling peach halves


Trim fat from pork, season with salt and pepper, and brown quickly under the broiler.

Combine juice, vinegar, and cinnamon.

Preheat oven to 325 degrees F..  Put chops in ovenproof casserole, place a peach on each, and pour juice mixture over all.

Bake uncovered for 50 minutes until meat is fork tender.

Make ahead:

Refrigerate cooked meat in sauce for a day or freeze cooked meat and sauce in airtight container.  Thaw and heat in a 300 degree oven for 15 minutes.  Peaches don’t freeze well.

Recipe from:

The Clock Watchers Cook book

( see easy carrot soup).


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