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