4 pork chops
3 ripe peaches in season, 1 can out of season
(eliminate sugar, add a 3/4 cup of water)
1/4 cup Dijon mustard
1/4 teaspoon ground cloves
1 tsp corn starch dissolved in small amount of water
In saucepan, add 3/4 c. water, 3 ripe peaches, mustard, cloves, corn starch. Simmer until thickened.
In a large skillet coated with olive oil, brown 4 pork chops over medium-high heat on each side. Serve with sugar-free peach sauce. Yield: 4 servings.