Serves: 6
Total Calories: 280

1/2 cup ESTEE apricot all-fruit spread
1 tablespoon orange juice
1 teaspoon crushed red pepper
6 lean center-loin pork chops (5 to 6-oz each), 1/2-inch thick
Vegetable cooking spray
1 medium green bell pepper, seeded and cut into julienne strips
1 medium red bell pepper, seeded and cut into julienne strips
1/2 small sweet onion, cut into thin slices and separated

1. Combine first 3 ingredients in a saucepan. Cook over medium heat until fruit spread melts, stirring constantly. Remove from heat.

2. Trim fat from pork chops. Coat a large nonstick skillet with cooking spray place over medium high heat until hot. Add chops and cook until browned on both sides. Drain and pat dry with paper towels. Transfer chops to a 12 x 8 x 2-inch baking dish. Brush chops with reserved apricot glaze, reserving any leftover glaze. Cover and bake at 350°F for 30 minutes. Add peppers and onions and bake, uncovered, an additional 15 minutes or until pork chops are tender, brushing frequently with reserved apricot glaze.

EXCHANGES
1 Vegetable
3 Meat, lean

PYRAMID SERVINGS
1 Vegetable
1 Meat

NUTRITION FACTS
Calories 203
Calories from Fat 74
Fat 8 g
Saturated Fat 3 g
Cholesterol 69 mg
Sodium 77 mg
Carbohydrate 5 g
Dietary Fiber 1 g
Sugars 3 g
Protein 25 g

Nutritional Facts:

Serves: 6
Total Calories: 280
Calories from Fat: 94

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