Instructions: 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.

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