4 New York (top loin) pork chops, 1/2-inch thick
1 teaspoon paprika
1 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon butter
1 teaspoon mustard
1 16 oz-can sliced peaches, drained
In small bowl stir together paprika, flour, salt, cinnamon, allspice and cloves. Sprinkle on both sides of chops. In large nonstick skillet, melt butter over medium-high heat; cook chops on both sides, turning once, for a total of about 6-8 minutes.
In small bowl stir mustard and peach slices together; add to skillet; cook and stir until heated through. Serve with chops.
3 lean meat, 1 fruit
Wine suggestion: Try a slightly chilled Viognier or Chenin Blanc.