Herb Rubbed Pork Chops with Peach Sauce

It's been quite some time since I've made this dish for dinner. It's one of our favorites! It's really easy to put together, and it's nice and sweet and spicy.

I always end up just frying the chops in a skillet in a little bit of olive oil instead of broiling them, I've used thin-cut pork chops as well as big, juicy ones. It works great with both!

We really enjoy eating this with black beans and rice topped with some raw shallot or red onion and a bit of salt. Yum!

Herb Rubbed Pork Chops with Peach Sauce
McCormick

1 teaspoon McCormick marjoram leaves
1 teaspoon McCormick thyme leaves
1 teaspoon McCormick garlic powder
¼ teaspoon McCormick ground red pepper
1 pound boneless lean pork chops, trimmed
*** for peach sauce ***
2 tablespoons brown sugar
2 teaspoons cider vinegar
1 teaspoon sherry wine
½ teaspoon corn starch
¼ teaspoon McCormick ground cinnamon
1 can (16 ounces) juice-packed, sliced peaches, drained

1. Combine marjoram, thyme, garlic, and red pepper. Rub on both sides of pork chops. Broil on high, 4 minutes per side, or grill 3 minutes per side. Cover with foil to keep warm.

2. To prepare the peach sauce, combine cornstarch, brown sugar, vinegar, sherry, and cinnamon. Bring to a low boil; simmer 5 minutes. Add peaches and simmer an additional 3 minutes.

3. Top pork with warm peach sauce to serve.

Nutritional notes:
Calories: 308, Fat: 8 g, Cholesterol: 104 mg, Sodium: 86 mg, Carbohydrates: 23 g, Fiber: 1 g, Protein: 36 g

Big Flavors Rating: 5 Stars