4 boneless 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 (make sure their packed in their own juice, Not syrup! OR use fresh peaches!)
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 7-8 minutes.
Matt did help me plate the food ;) He always makes it look so pretty!
The side dish is zucchini cous cous made from a Mediterranean recipe that I altered to go with this dish. It's just whole grain garlic cous cous with shredded zucchini.
I'm linking this up with Jenn @Peas & Crayons for her virtual monthly cookbook. I know, She rocks!