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Peach-mustard Glazed Pork Chops

16 ounces canned peaches in juice or extra light syrup -- do not drain Or fresh peaches and juice -- see variation
1 teaspoon Worcestershire sauce
2 tablespoons peach preserves
2 tablespoons Dijon-style mustard
1 teaspoon black pepper


Stir together peaches, Worcestershire sauce, peach preserves and mustard in medium bowl. Set aside. Heat nonstick skillet over medium-high heat. Sprinkle chops with pepper and add to skillet. Brown on one side for 4 minutes; turn. Add peach mixture, reduce heat to low, cover and cook 5 minutes. Serve with peaches and sauce.

Variation: If desired, use fresh peaches and 1/2 cup apple or orange juice.


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