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Fruited Pork Chop Skillet Print Email


6 boneless pork chops, 3/4- inch thick
2 teaspoons vegetable oil
1 16-oz can sliced peaches, drained
1/2 cup apricot preserves, Or raspberry preserves
1/2 cup barbecue sauce
1 tablespoon orange zest, grated
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon pepper

Heat oil in large nonstick skillet over medium-high heat. Brown chops about 2-3 minutes on each side; remove from pan and reserve. Add all remaining ingredients to skillet, stir to blend, bring a boil. Return chops to skillet, cover and reduce heat to a simmer.Cook until internal temperature on a thermometer reads 145-150° F., about 3-5 minutes depending on conditions.

Serves 6
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