Peachy Pepper Pork Chops

Peachy Pepper Pork Chops

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"A peach, ginger, and red bell pepper sauce really sets off these pork chops."
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50 m servings 732 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 37.2 g
  • 74%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Combine seasoned salt, garlic powder, and pepper; sprinkle over both sides of pork chops. In a very large skillet heat 1 tablespoon of the olive oil and the peanut oil over medium-high heat until very hot. Add pork chops; reduce heat to medium. Cook 10 to 12 minutes or until no longer pink, 145 degrees F (63 degrees C), turning once.
  2. Meanwhile, in a large skillet heat remaining 1 tablespoon olive oil. Add red pepper, celery, green onions and ginger. Cook and stir 6 to 8 minutes or until tender. Stir in LUCKY LEAF Peach Pie Filling, balsamic vinegar, and soy sauce; heat through.
  3. Spoon rice onto serving platter or plates. Top with pork chops and spoon sauce over all.


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Really an unusual way to have pork chops, my family and guest really enjoyed this dish!