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,

Suppers"

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