Canned peaches make a quick pan sauce for pork, sharp with vinegar and mild spice. The fruit softens further as it cooks, breaking down into a glaze. Weeknight dinner from a single shelf item.

Serves 2. 25 minutes, 20 at the stove.

About 840 calories a serving, 33 g protein, 116 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a pot with salt. Stir in 1 cup rice, cover, and reduce heat to low. Cook until tender, about 18 minutes, while you work on the pork.
2. Pat two 6 oz pork chops dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Lay the chops in the pan and cook 4 minutes without moving, until golden.4 min
3. Flip the chops and cook another 3 minutes, until golden on the second side. Transfer to a plate.3 min
4. Mince 2 cloves garlic into the same skillet, then add the peach can with its liquid and 2 tablespoons rice vinegar. Scrape up the browned bits on the pan bottom as the mixture comes to a simmer, about 2 minutes.2 min
5. Return the chops to the pan and nestle them in the sauce. Simmer over medium heat for 3 minutes, until the sauce reduces and coats the peaches. Stir in 1 tablespoon butter to finish.3 min
6. Spoon the peach sauce over each chop on a bed of rice, dividing evenly.

Note Swap pork for chicken breast pounded thin, or skip meat and serve the peach sauce over soft tofu. The sauce keeps three days refrigerated. Serve with steamed green beans or a sharp vinegar slaw on the side to cut the richness.