6 lean pork chops
Salt
Pepper
1 c. green onions with tops, sliced (separate white & green tops)
1 (10 oz.) can cream of chicken soup
3/4 c. chicken broth
1/4 c. dry white wine
1 (16 oz.) can sliced peaches, drained with syrup reserved
1 1/2 tsp. prepared mustard
3 c. hot cooked rice

Season chops with salt and pepper. Brown in a lightly greased skillet. Add white part of onions and continue cooking until onions are tender. Stir in soup, broth, wine, reserved syrup from peaches and mustard. Bring to a boil, cover, reduce heat and simmer 45 minutes, or until chops are tender. Arrange peach slices over chops. Sprinkle with onion tops. Replace cover and continue cooking until peaches are thoroughly hot. Serve over rice. Makes 6 servings.