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This yummy skillet dish pairs pork with peaches for a quick and easy weeknight dinner.
6 bone-in pork chops, 1/2-inch thick (about 2 pounds)
1 1/2 teaspoons Lawry's® Seasoned Salt
1 tablespoon olive oil
1 can (15 ounces) sliced peaches
1/4 cup firmly packed brown sugar
1 tablespoon vinegar
Sprinkle both sides of pork chops evenly with seasoned salt.
Heat oil in large nonstick skillet on medium heat. Add pork chops; cook 4 minutes per side or until desired doneness. Remove from skillet; keep warm.
Drain peaches, reserving 1/4 cup of the juice. Stir juice, sugar and vinegar into skillet. Bring to boil. Reduce heat to low. Add peaches; simmer 2 minutes. Spoon over pork chops to serve.
(Amount per serving)
they are soooooooo good...
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