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Makes 4 servings
Each serving equals one 5 A Day serving


    4 loin pork chops, trimmed of extra fat
    1/4 tsp coriander seeds
    1/4 tsp cumin
    1/2 tsp freshly-ground black pepper
    1/4 cup cider vinegar
    1 tsp rum (optional)
    4 nectarines, pitted, peeled and halved


Put the pork chops, coriander, cumin, and pepper in a sealable plastic bag and add the vinegar and optional rum. Fasten the bag and place in the refrigerator for 8 hours or overnight to marinate.

When ready to cook, preheat a broiler. Place the chops on a broiling pan, along with the nectarines. Place the pan about 6 inches below the heat source. Broil 3 to 4 minutes per side. Remove and serve hot.

Lunch in France is usually a simple broiled or grilled chop, served with a fruit or a vegetable and a rice pilaf, buttered pasta, or pan-fried potatoes to complete the meal.

 In this recipe, nectarines are cooked with the chops, giving a warm, sweet companion for the chops, which are marinated before cooking.

Nutritional Analysis: Calories 223, Protein 24g, Fat 7g, Calories From Fat 27%, Cholesterol 71mg, Carbohydrates 17g, Fiber 2g, Sodium 49mg.

Source: California Tree Fruit Agreement

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