Pork Lo Mein

At our house, we love chinese food...well, not exactly at our house, because making good chinese at home has been the bane of my existence as a home cook. No matter how many recipes I've tried, they almost never turn out as good as the chinese restaurant version. But I'm too stubborn to give up, so I keep trying recipe after recipe, subjecting myself to one disappointment after another. But last night, I finally had a breakthrough! 

This lo mein recipe was just as delicious as anything I've ever ordered at any restaurant. The hubs must've said, "This is so good!" at least four times during dinner, and he started talking about having the leftovers for lunch the next day before his plate was even clean.

Like most stir fry recipes, this is very flexible. Don't like pork? Use chicken. Hate cabbage? Leave it out. Have some broccoli lingering in the bottom on your veggie drawer? Toss it in! Obviously, lo mein gets its name from the noodles, but honestly, even those aren't essential; spaghetti works just fine. But do yourself a favor and pick up a bottle of oyster or hoisin sauce. (I like to use some of each.) They're not that exotic--you can find them both at Walmart--but they add that "special something" that really makes this dish.

Pork Lo Mein

Prep time: 15 min Cook Time: 15 min

Serves 5

8 oz Lo Mein egg noodles (or spaghetti)

For meat:
1 lb pork loin (or chicken), cut into thin strips
1/2 tsp salt
1 Tbs low-sodium soy sauce
1 tsp cornstarch
2 tsp vegetable oil

For main dish:
1-3 Tbs sesame oil
1 Tbs vegetable oil
2 Tbs minced ginger
2 Tbs minced garlic
1/2 cup onion, sliced
1/2 cup carrot, cut in thin strips
1 bell pepper, sliced (any color or a mix)
1/2 cup green onion, cut in 2 inch pieces
1 cup cabbage, shredded
1 cup bean sprouts

For sauce:
6 Tbs low-sodium soy sauce
2 Tbs oyster sauce or Hoisin sauce (or 1 Tbs of each)
1.5 Tbs Sriracha
2 tsp sugar
2 tsp sesame oil

Mix meat with salt, soy sauce, cornstarch, and vegetable oil in a large ziptop bag. Let marinate for 5 minutes.

Meanwhile, cook noodles according to package instructions.

In a large skillet, heat 1 Tbs sesame oil. Cook meat in small batches until lightly browned, adding more oil as needed for each batch. Set cooked meat aside.

In the same pan, heat 1 Tbs vegetable oil. Add the ginger and garlic and fry just till fragrant. Do not burn or the final dish will turn bitter.

Add all the veggies and cook until crisp tender. Set them aside.

In a small bowl, combine the sauce ingredients. Pour over cooked noodles and mix well.

Stir in the cooked veggies and meat. Toss well to mix.

Apple Cider Glazed Chops

Don't you just love fall, when the leaves are crisp, the pumpkins are bright and shiny, and there's always a jug of spicy apple cider in the fridge? Yes, I KNOW it's January! A girl can dream, can't she?

I normally would be fantasizing about springtime instead, but thanks to some creative freezing, I still have plenty of tangy cider at my disposal. When cider was in season, I froze about a half a gallon of it in ice cube trays then stuck the cubes in a freezer bag. Now, whenever I want some cider for my favorite fall recipes, all I have to do is thaw it!

Apple Cider Glazed Chops
Prep time: 15 min  Cook time: 15 min
Serves 6

2 lbs bone-in pork chops
3 apples (optional)

Rub:
2 Tbs brown sugar
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
½ tsp pepper
1 Tbs olive oil

Apple Cider Glaze:
1½ cups apple cider
¼ cup maple syrup
1 Tbs Dijon mustard
½ tsp crushed pepper flakes
½ tsp salt

Preheat grill to medium high heat.

In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer.

While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels and then cover the chops on all sides with the spice rub.

Put the spice covered pork chops on the heated grill and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. It's okay for pork to have a little pink in the middle.

If you're also grilling apples, slice them into 1/2 inch thick rings, brush them with glaze and grill for about 2 minutes per side.

393 calories per serving.  Click here for more nutritional info and shopping list!

Pork Satay

So it's only November, but the polar vortex has swept across the country, and it is freakin' cold outside here! Much to my dismay, I realized about 5 minutes before it was time to start dinner that the meal on my menu was meant to be cooked on the grill--outside. Yikes.

Fortunately, because the pork is sliced so thin, the cook time on these awesome pork skewers is a whopping 6 minutes, short enough I could stay out there the whole time without turning into a popsicle. Thin slices and short cook times also mean super tender meat, and the peanut sauce is to die for! In fact, I might start making batches of this sauce to keep in the fridge for multi-purpose dipping. Since I was grilling, I also skewered up some green peppers and onions and tossed those on the barbie. They took a few more minutes than the pork, but not long at all. The dipping sauce was great on them, too.

Pork Satay
Prep time:15 min  Cook time:6 min
Serves 4

1 lb pork tenderloin, partially frozen

Sauce:
1 small onion, chopped
1/4 cup brown sugar
1/4 cup water
3 Tbs soy sauce
2 Tbs creamy peanut butter
1-1/2 Tbs canola oil
2 garlic cloves, minced
1/4 tsp ground ginger

In a small saucepan, bring all sauce ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce.

Cut pork in half widthwise; cut each half into thin strips (cutting the tenderloin into thin strips is easiest when meat is partially frozen). Thread pork strips loosely onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining mixture. Serve with reserved sauce.

296 calories per serving.  Click here for more nutritional info and shopping list!

OMG Chicken (or Pork!)

I love recipes. Shocker, right? I love finding new recipes, I love trying new recipes, and I really love when a new recipe is a total win. But you know what's even better than a great recipe? A great non-recipe!  What the heck is a non-recipe, you ask? You know, they're those "little of this, little of that" recipes that you've made a million times and you never have to look up the ingredients because you know them all by heart and the measurements just don't matter enough to actually bother measuring.

This is one of my favorite non-recipes because it's so darn easy and versatile. This recipe was originally created by Hellman's Mayonnaise and used mayo as the main topping ingredient, but my kiddo was making it and she despises mayo, so she wanted to substitute something else, even though I promised her that the end product would not taste that much like mayonnaise. I recommended sour cream, but, she doesn't like that either (I know, seriously picky!) She smartly suggested yogurt, and a new favorite was found. 

Since then, I've made it with mayo and with sour cream, and it was great every time. Yogurt is still my family's favorite, though. Sorry, Hellman's!  Today I had some extra pork chops thawed and I thought, why not?  Wanna guess how it turned out? That's right, it was AWESOME! So pick your own variation of this non-recipe and give it a try. I promise, it will make you say OMG!

OMG Chicken
Prep time: 5 min  Bake time: 20 min
Serves 4

1/2 cup plain yogurt (or sour cream or mayo)
1/4 cup Parmesan cheese (grated or shredded)
4 boneless, skinless chicken breast halves (or pork chops)
4 tsp Italian seasoned dry bread crumbs

Preheat oven to 425°.

Combine yogurt with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with yogurt mixture, then sprinkle with bread crumbs.
 
Bake until chicken is thoroughly cooked, about 20 minutes.

201 calories per serving.  Click here for more nutritional info and shopping list!

Maple Dijon Chops

Have you ever noticed the difference between men and women when it comes to food? I think women's palates are kind of like their brains - complicated and going in a million different directions at once. We like casseroles and one-dish meals with unique combinations of flavors and textures while men prefer simple entrees with bold and distinct flavors - a slab of meat and a pile of potatoes. Don't get me wrong, I can certainly appreciate a simple piece of meat, but it gets so boring after awhile! I mean, a pork chop pretty much always tastes the same, doesn't it?

Not if you marinate it in this amazing combination of flavors then grill it for even more smoky deliciousness! This recipe is a perfect compromise for me and my husband--a big hunk of meat for him and an exciting flavor combination for me!

Maple Dijon Pork Chops
Prep time: 5 min (plus 1 hr marinating) 
Cook time: 15 min 
Serves 6

6 pork chops, bone-in
1/4 cup Dijon mustard
1/4 cup maple syrup
2 Tbs brown sugar
2 cloves garlic, minced
1 shallot, chopped
1 tsp each salt, pepper, and thyme
1 Tbs drizzle oil (this just helps them to not stick on the grill)

Combine all  ingredients in a large zip-top bag and let marinate for at least one hour--the longer the better!

Preheat grill to medium-high then grill chops 5-6 minutes per side till at least 135°F. Remove to serving plate and cover with foil; let rest 10 minutes. Temperature should continue to rise. Make sure pork reaches 145°F to ensure doneness.

418 calories per serving.  Click here for more nutritional info and shopping list!

Hoisin Pork Lettuce Wraps

I've told you before about my family's undying devotion to the taco, and also about how we sometimes get a little bored with the traditional and like to spice it up a little.  Well, how about an Asian taco?  This fabulous recipe combines all my favorite Asian flavors in handy taco form.  The spicy kick of the meat is tempered by the fresh, fruity salsa on top, and the lettuce as a taco shell makes this just a little bit healthier than the traditional taco wrapped in a tortilla and slathered with sour cream and cheese.  Pretty much the only downfall to these wraps is how messy they are!  I left the table with sauce oozing down every digit, but licking it off was half the fun.  Don't be intimidated by some of the more exotic ingredients in this dish.  Hoisin sauce, Thai chili sauce, and sesame oil are crucial to achieving that authentic Asian flavor and you can find them in pretty much any grocery store in the Asian section.  Once you have them in your pantry you'll find yourself reaching for them time and again.

Hoisin Pork Lettuce Wraps
Prep time:10 min  Cook time:15 min
Serves 5

1/3 cup hoisin sauce
2 Tbs lime juice
2 Tbs Thai chili sauce
1 Tbs soy sauce
2 Tbs honey
1 Tbs sesame oil
1/4 tsp ground ginger(or 1 tsp fresh)
1 Tbs oil
2 garlic cloves, minced
2 Tbs minced red onion
1 lb ground pork (or pork sausage)

For the Salsa:
1 mango, cubed
1/2 cucumber, cubed
2 Tbs diced red onion
1/2 jalapeno, seeded and minced
Salt and pepper, to taste
2 Tbs lime juice
Large lettuce leaves

In a small bowl whisk together the hoisin, lime juice, chili sauce, soy sauce, honey, sesame oil, and ginger. Set aside.

In a large skillet, heat the oil over medium heat until shimmering. Add the garlic and onion; saute until soft, about 3-4 minutes.
 
Add the ground pork, breaking it up with your spatula as it cooks, 8-10 minutes. Once the pork is fully cooked, drain any fat from the skillet, then return to the stove over medium-low heat. Add the sauce mixture to the ground pork, toss to fully coat. Cover and simmer for about five minutes.

Meanwhile make the salsa. In a medium bowl, add the mango, cucumber, red onion, jalapeno, salt, and pepper. Toss everything together with the lime juice and set aside.

To assemble, spoon pork mixture into lettuce leaves, top with salsa and enjoy! 

359 calories per serving.  Click here for more nutritional info and shopping list! 

Pork Potstickers

God bless my husband, Allen; he is such a good man.  He is kind and gentle, patient to a fault, and super handy around the house.  He puts up with me and almost never complains about anything, which is a lot more than I can say about myself!  He will also eat just about anything I serve him, like it or not, and rarely asks for anything special.  When he does make a request I try my best to honor it, even if it's something I don't like myself, just because he deserves it.

The other day, out of the blue, he suggested potstickers for dinner.  I don't know why because he's never mentioned them before or even ordered them at a restaurant, but he sent me a link to an Alton Brown recipe and everything, so I knew he really meant it.  I was a little bummed, because the one and only time I ever had potstickers, I was unimpressed; they were gummy and flavorless.  But I love my husband, so pot stickers went on the menu and I spent a good hour assembling and cooking them tonight.  I am so glad I did!  These pot stickers were chewy and delicious, with loads of flavor in each little pocket.  They did take a long time to make, but luckily I had my sous chef helping me.  Unfortunately, she ended up disliking them, but Allen and I thought they were fabulous and had a hard time stopping ourselves from eating "just one more!"

Pork Potstickers

Prep time: 30 min  Cook time: 30 min
Makes 40 potstickers

1/2 lb pork sausage
1/4 cup finely chopped scallions
2 Tbs finely chopped red bell pepper
1 egg, lightly beaten
2 tsp ketchup
1 tsp yellow mustard
2 tsp Worcestershire sauce
1 tsp brown sugar
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
40 small wonton wrappers

Preheat oven to 200 degrees F. Combine all ingredients except wrappers in a medium-size mixing bowl.

To form the dumplings, remove several wonton wrappers from the package, covering the others with a damp cloth. Brush 2 of the edges of each wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 pot-stickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Approximately 40 calories per potsticker.

BBQ Bacon Cheddar Chops

I have always been an animal lover; cows, pigs, chickens - they ALL taste great!  The pig is the most interesting animal in my opinion because each part of it tastes so different.  Pork chops, ham, bacon, ribs, sausage - it's hard to believe they all come from the same amazing animal.  I love each kind of meat for it's unique flavor, but you know what's even better than a great piece of meat?  How about two of 'em together!  This awesome recipe puts pork and bacon on the same plate and it is absolutely terrific.

BBQ Bacon Cheddar Chops
Prep time: 10 min  Bake time: 30 min
Serves 4

4 pork chops
1/3 cup BBQ sauce
1 (2.5 oz) pkg real bacon bits
1 cup bread crumbs
1 cup shredded cheddar cheese
1/2 cup chopped green onions (for garnish)

Preheat your oven to 400 degrees. Combine the bacon bits, bread crumbs, & 1/2 cup of the shredded cheese.

Brush the pork chops with BBQ sauce and then coat with the breadcrumb mixture. Place chops in a baking dish coated with non-stick cooking.

Bake for 30 minutes, carefully flipping over halfway through cooking. Sprinkle with the remaining 1/2 cup of cheese and return to the oven for 2 minutes, or till cheese is melted.

Garnish with chopped green onions.

669 calories per serving.  Click here for more nutritional info and shopping list! 

Creamy Tomato & Sausage Pasta

I try a lot of new recipes all the time, so it's easy for one to get lost in the shuffle.  Before I started this blog, I used to write my favorite recipes down on index cards and stick them in an over-stuffed recipe box, where they lingered in anonymity till I got desperate for a good menu idea and started digging through the box.  Totally old-school, I know!  Well, I ran across this oldie and couldn't remember anything about it, but when I made it again tonight, I couldn't believe I had forgotten it.  It was SOOOOOO good!  Like, lick the plate, go back for thirds, good.  Even the kid, who doesn't like sausage or tomatoes, gobbled this up.  Of course, once I ran this recipe through the calorie counter I realized exactly why this is so tasty.  Holy diet-buster, Batman!  I think next time I will try this with half and half instead of heavy cream.  That would significantly reduce the fat and calories and would probably still taste really great.  I'll let you know how it turns out if I ever try it that way, but in the meantime, put on your baggy pants and MAKE THIS NOW!

Creamy Tomato & Sausage Pasta 

Total time: 25 min
Serves 5

1 lb bulk pork sausage
2 cups heavy whipping cream
1 (15 oz) can Italian diced tomatoes, un-drained
1/2 cup sun-dried tomatoes (oil-packed), minced
12 oz fettuccine

Boil fettuccine till tender.  Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.

Stir in cream and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Serve over fettuccine.

860 calories per serving.  Click here for more nutritional info and shopping list!

French Onion Faux

My husband loves french onion soup, but I can't stand it.  Don't get me wrong, the flavors are great, but the mechanics of eating it just turn me off.  First you have to cut through cheesy toast that plunges into the soup as soon as you put pressure on it with your spoon. Then the toast gets all soggy on the bottom, which is nasty, and finally, the soup is mostly broth, which should be sipped, but the onions in it are usually so large they need to be chewed, so I just about choke every time I get one in my mouth.  Every time my husband asks me to make it, I hem and haw and make excuses till he lets it drop, but I know he really likes it, so I was stoked when I found this recipe that combines all the great flavors of french onion soup, but without all the annoyances of the real thing!  Plus, this is practically a whole meal in one skillet, whereas the soup is just an appetizer.  My kid hates onions, but I just left them off her chop and she liked it just fine, even with the onion flavors.  The best part is, my husband loved it and he said it tastes just like french onion soup, so hopefully he'll start asking for this instead! 

French Onion Pork Chop Skillet
Prep time: 4+ hours for marinating
Cook time: 25 min
Serves 4

4 pork chops, 1/2 inch thick
1 (10.5 oz) can french onion soup
2 onions, thinly sliced
2 Tbs Worcestershire sauce
1 (6 oz) pkg stuffing mix for chicken
1/2 cup hot water
1 cup shredded mozzarella

 
Combine soup and pork in a large zip-top bag or shallow dish and marinate for several hours or overnight. Remove meat and pour marinade into a medium saucepan. Add 1/2 cup water to marinade and heat to boiling; set aside.

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions. Cook 10 minutes or until chops are done (145°F), turning chops and stirring onions after 5 minutes. Remove chops from skillet; set aside.

Cook and stir onions 5 more minutes or until golden brown. Stir in Worcestershire sauce. Return chops to skillet. Spoon onions over chops.

Stir stuffing mix into reserved marinade; spoon around edge of skillet. Top with cheese; cover. Cook on low heat 5 minutes or until cheese is melted.

643 calories per serving.  Click here for more nutritional info and shopping list!

Ranch-tastic

Have you ever noticed that no matter how much time you have, you always have plenty of chores to fill it all?  I'm a working wife and mother, I'm involved in 4 different ministries at my church, I'm a homeowner, a pet owner, and a blogger, and yet, somehow I manage to get it all done everyday, without having an anxiety attack.  So you'd think that when I get lucky enough to have a few extra hours off work they would be gloriously empty and full of me-time potential.  Yeah, right!

Somehow they always manage to get filled up before I can even think about using them for personal pleasure.  Orthodontist appointments, doctor appointments, pharmacy pick-ups, important phone calls, and a million little errands always seem to eat up every extra minute.  I don't even bother trying to plan some extravagant dinner on those bonus days because I know I won't have an extra minute to make anything time-consuming.  A lot of times, I just throw something in the Crock-Pot and skip "making dinner" altogether!

Today was one of those busy days and what did I do to add even more to my plate?  I invited friends over for dinner on impulse!  What on earth would possess me to do such a thing?

Dinner confidence, that's what.  I knew I had a winner simmering away in my Crock-Pot and all I'd have to do is serve it up and rake in the compliments.  Then I was "free" to spend the rest of the evening relaxing with my besties...planning a baby shower for 60 of their closest friends!

Ranch Chops 'n Gravy
Prep time: 5 min  Cook time: 4 hrs
serves 6

6 pork chops, 1/2 inch thick
1 (1 oz) packet ranch dressing powder
1 (10 oz) can cream of chicken soup
1 Tbs parsley flakes

Place pork chops, ranch powder, and soup into a medium-sized Crock-Pot and cook on high heat for 4 hours or low heat for 6 hours.  Sprinkle with parsley flakes.  This is great served over mashed potatoes!

404 calories per serving.  Click here for more nutritional info and shopping list!

Hoisin Happiness

Next to chocolate, peanut butter is one of my favorite flavors.  Everybody knows it's great in cookies and candy, but have you ever tried it in stirfry?  I'm telling you, PB takes regular stirfry to a whole notha' level!  It only takes a couple tablespoons, but it elevates even store-bought stirfry sauce to new heights of flavor complexity.  Now this recipe is slightly more complicated than pouring a bottle of sauce over some meat and veggies, but it's still really easy, and the flavor is so much better than what you can get in a bottle.  It requires a few specialty ingredients, but you can usually get them at Food Lion.  Heck, I think I got mine at Target - and not a super Target, either, just a regular one.  Like all stirfrys, this recipe is totally customizable.  Don't like pork?  Use chicken.  Prefer broccoli to carrots?  Go right ahead.  Wanna add a bag of stirfry vegetables instead?  Knock yourself out.  This recipe is more about the sauce than the stuff underneath it.  You can even leave out the peanut butter if you really want to, but why would you?

Hoisin Pork and Rice Noodles
link to original recipe
Prep time: 20 min Marinate: 4+ hrs  Cook time: 10 min
Serves 8

2/3 cup soy sauce

1/2 cup water

6 Tbs sesame oil

4 Tbs honey
2 Tbs sugar
1 Tbs fish sauce
6 Tbs vinegar
A squeeze of lime
8 cloves finely minced garlic
2 Tbs fresh grated ginger
1 minced hot pepper (i.e. jalapeno, chili pepper, etc)
6 Tbs hoisin sauce
6 Tbs peanut butter

2 lbs pork cut into thin strips

16 oz rice noodles
1 cup slivered carrots
1/2 cup diced green onions
3/4 cup chopped peanuts
1/4 cup chopped cilantro

Whisk all the sauce ingredients together (first 13 items).  Reserve half in another dish. 

Marinate the pork in half the sauce overnight or for at least a few hours.

Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside.

Cook your rice noodles according to package directions.  Drain.  Stir in reserved sauce and heat through. Top with pork, carrots, green onions, peanuts, and cilantro.

563 calories per serving.  Click here for more nutritional info and shopping list!

Since I shared my favorite peanut butter with you a few days ago, I figured I might as well share my new find with you, too.  Today at Aldi I found a jar of Lotus Biscoff Spread. It was touted as "The European Alternative to Peanut Butter," and being such a fan of peanut butter, I decided to try it.  Apparently, it's made from the same stuff as Biscoff cookies, which, if you're like me, you may have only experienced because you took an international flight.  Like the cookies, the spread tastes quite similar to the flavor of graham crackers, but the smooth, creamy texture is just like PB.  It's delightfully sweet and has a rich density.  I can't wait to try it in a sandwich, on celery, maybe even in my next stirfry!

Peachy Keen

Pork - the other white meat, as they say.  And since my picky kid doesn't like red meat in any form, I have learned to use pork in all kinds of ways I had never tried before.  I mean, I love chicken as much as the next guy, but I don't want it every night!  Growing up, the only pork we ate was chops - breaded and fried.  Don't get me wrong, I love a good pork chop, too, but I like variety on my dinner plate!  If you've read some of my previous entries, you also know how I'm partial to hiding my fruit and vegetables, and this recipe is another great way to get some fruit.  The combination of pork and peaches is delightful and, better yet, even the picky kid eats this up.

Peachy Pork Tenderloin 
link to original recipe
Prep time: 5 min  Cook time: 15 min
Serves 4

1 lb pork tenderloin, cut into 1/4 inch slices
1/2 tsp salt 
1/4 tsp pepper 

2 tsp olive oil 
4 peaches, peeled and sliced
(or a large can of sliced peaches, drained)

1 Tbs lemon juice 

1/4 cup peach preserves

Sprinkle pork with salt and pepper.  In a large nonstick skillet over medium heat, cook pork in oil until juices run clear. Remove and keep warm.

Add peaches and lemon juice, stirring to loosen browned bits. Cook and stir over medium heat for 3-4 minutes or until peaches are tender. Stir in the pork and preserves; heat through.

216 calories per serving.  Click here for more nutritional info and shopping list!