Ingredients
2 teaspoons chili powder1 teaspoon ground coriander1/2 teaspoon ground cumin1/2 teaspoon paprika1/4 teaspoon salt1/4 teaspoon pepper4 boneless pork loin chops (4 ounces each and 1/2 inch thick)1 tablespoon olive oil1/4 cup salsa2 tablespoons apricot spreadable fruit2 cups sliced peeled nectarines or peaches2 tablespoons minced fresh cilantro1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
Preparation
In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm.
In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.
