BROILED PORK CHOPS WITH WARM NECTARINES
Makes 4 servings
Each serving equals one 5 A Day serving
Ingredients
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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