Butter-flavored cooking spray1/2 cup finely chopped onion 2 jalapeno peppers, seeded and finely chopped 1 1/2 tablespoons grated gingerroot 1 jar (10 ounces) peach all-fruit spread 1/4 cup white wine vinegar 1/4 teaspoon ground white pepper 2 peaches, peeled and chopped 6 pork tenderloin chops (4 ounces each) 1/2 teaspoon seasoned salt
1. Preheat grill to medium heat. 2. Spray a 10-inch skillet with,butter-flavored cooking spray. Heat over mediurn-high heat. Sautd onion until clear. Add jalapelo and gingerroot and saute 2 minutes more. 3. Add fruit spread, vinegar and pepper. Continue to cook until peach spread is melted, approximately 3 minutes. Stir in peaches and simmer 5 minutes. Remove 1/2 cup glaze to a small bowl for basting. 4. Sprinkle pork chops with seasoning salt, Grill 4-6 inches from heat 20-25 minutes or until center is no longer pink, turning frequently and brushing often with reserved marinade during last 10 minutes of cooking time. Serve with re-heated remaining glaze.
292 calories, 32g carbohydrate, 25g protein, 6.1 g fat, 2.1 g saturated fat, 62mg cholesterol, 1.1g dietary fiber, 179mg sodium
Adapted recipe by Janet Potts, RD, LD
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