Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet, melt butter over medium-high heat; cook chops for 3-4 minutes on each side
or until browned. Remove and set aside.
Pour nectar into pan, stirring to deglaze. Add peaches and oregano; cook, stirring often, for 4 minutes or until peaches are just tender.
Return chops to pan; cook for 3 minutes or until just a hint of pink remains inside.

Serve with sliced cucumbers, red peppers and fluffy rice.

4 servings for $6.09CDN [Aug 95]

Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g carbohydrate,
Recipe by Canadian Living Test Kitchen

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini