Pork Chops With Apricot Sauce
- 1 of 3 Toss pork chops and flour in bag until coated.
- 2 of 3 Heat oil in nonstick skillet over medium heat. Add pork chops; saute 8 to 10 minutes or until no longer pink in center, turning over halfway through cooking. Transfer to serving plate. Pour off fat from skillet.
- 3 of 3 Add green onion to skillet; saute 30 seconds. Stir in chutney, vinegar, salt and pepper, scraping up any browned bits from bottom of skillet; cook until heated through. Stir in peaches and sour cream just until blended; do not let boil. Spoon over chops and serve. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 350 kcal cal., 33 g pro., 284 mg sodium, 95 mg chol., 26 g carb., 13 g Fat, total