Peachy Pork Chops

• 1/2 cup peach preserves, sub. apricot preserves
• 1 garlic clove, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon low sodium soy sauce
• 2 tablespoons orange juice
• 1/4 teaspoon red pepper flakes, crushed (to taste)
• 4 (5 ounce) pork tenderloin chops, thin cut
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon canola oil

1. Preheat oven to 350u0b0.
2. Whisk together: peach preserves, garlic, mustard, sou sauce, orange juice and crushed red pepper in a small bowl.
3. Sprinkle chops with salt & pepper.
4. Heat oil in a nonstick sauce pan over medium-high heat.
5. Saute the pork chops on both sides until lightly browned, about 4-5 minutes.
6. Transfer to a baking dish (spray w/ non-stick oil spray).
7. Top each pork chop with the peach mixture.
8. Bake uncovered for 40-45 minutes until tender and meat no longer pink.

peach preserves, garlic, mustard, soy sauce, orange juice, red pepper, pork tenderloin chops, salt, black pepper, canola oil

Taken from www.food.com/recipe/peachy-pork-chops-290050 (may not work)