Sautéed chops and peaches

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10 min


8 servings

* PLUS Cooking time: 20 minutes


  • 8 boneless pork loin chops , at least 3/4-in. thick
  • 1/4 cup zesty Italian salad dressing
  • 2 tbsp soy sauce
  • 2 tsp Dijon mustard
  • 1 tsp dried oregano
  • 2 large peaches , or 1/2 pineapple (peeled and cored)


  • Coat a large frying pan with oil and set over medium-high heat. Add 4 chops. Cook until pale golden, about 3 minutes per side. Remove to a plate. Then brown remaining chops, adding more oil, if needed.
  • Meanwhile, in a small bowl, whisk salad dressing with soy sauce, Dijon and oregano. Return all chops to pan. Pour dressing mixture overtop and turn chops to coat.
  • Reduce heat to medium-low. Cover and cook until pork feels firm to the touch, about 4 to 5 minutes. Turn chops halfway through.
  • Meanwhile, slice unpeeled peaches into thick wedges. If using pineapple, slice into thick rounds. Then cut into bite-size pieces. Remove cooked pork to plates. Add fruit to pan. Increase heat to medium-high. Turn and stir often until glazed, from 3 to 4 minutes. Spoon over chops. Good with steamed rice or couscous.

Nutrition (per serving)

  • Calories
  • 221,
  • Protein
  • 28.7 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 9.3 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 475 mg.

We love these quick and easy chops zipped up with zesty Italian dressing and soy sauce for a fast Friday-night entree. What an innovative and delicious way to use up ripe peaches!