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Nutrition Facts
Serving Size 220 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 6 g 28%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 115 mg 5%
Total Carbohydrate 18 g 6%
Dietary Fiber 3 g 11%
Sugars 13 g
Protein 24 g
Vitamin A 15% Iron 15%
Vitamin C 130% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pork Chops with Peach Sauce

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

4 center cut pork chops with bone (about 1/4-inch thick 4 Oz cuts)
1/4 Tsp pepper
1/4 Tsp cayenne pepper
1 non-stick cooking spray
1/4 cup(s) shallots, chopped
2 H-E-B Peeled Garlic
2 cup(s) H-E-B Sliced Peaches, frozen
1/2 cup(s) Central Market Organics Low Sodium Chicken Broth
2 Tbsp H-E-B Brown Sugar
2 thyme sprigs
2 Tbsp salted butter
3 Tbsp white wine
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Heat large heavy-bottom skillet over high heat for 3 minutes. Spray hot skillet with non-stick spray.
Season pork chops with black pepper and cayenne pepper.
Brown pork chops on each side for 1 minute.
Remove from pan, cover with foil, and keep warm.
Reduce heat to medium, add shallots and garlic, stir-fry for 2 minutes.
Add thawed peach slices and chicken broth to skillet, stir-fry for 2 minutes.
Add brown sugar and thyme sprigs to skillet, cook 1 minute.
Add butter and wine to pan, cook 4 minutes.
Discard thyme sprigs and serve pork chops in glazed peach sauce.



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