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Serves:  6


    · 6 boneless pork chops, 3/4-inch thick
    · Vegetable oil
    · 1 can (16-ounce) sliced peaches, drained
    · 1/2 cup apricot preserves
    · 1/4 cup  western-style barbecue sauce
    · 1 tablespoon finely shredded orange peel
    · 1/2 teaspoon salt
    · 1/2 teaspoon ground allspice
    · 1/2 teaspoon minced garlic
    · 1/4 teaspoon pepper


Heat a large skillet over medium heat.

Brush chops lightly with oil and brown on each side. Remove from pan.

Add all remaining ingredients to skillet, stir to blend and bring to a boil.

Return chops to skillet.

Cover tightly; cook over low heat for 5-6 minutes, until chops are just done.

Apricot Producers of California -

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