Pork Chops Dijonnaise with Peach Sauce

1/4 cup Dijon mustard

1/4 cup mayonnaise

2 pounds pork loin, lean, boneless

2 cups seasoned bread crumbs

1 tablespoon butter or margarine

1 small onion -- diced

2 cloves garlic -- minced

3 cups white grape juice

1 tablespoon chicken bouillon granules

16 ounces sliced peaches -- canned, undrained, diced

Combine mustard and mayonnaise; brush over roast. Coat roast with bread crumbs, and place roast on a rack in a roasting pan.

Bake at 400 degrees F. for 20 minutes; reduce heat to 325 degrees F. and bake 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 160 degrees F. Slice roast and keep warm.

Melt butter in a heavy saucepan. Add onion and garlic, and saute until tender. Stir in grape juice, bouillon granules, and peach slices; bring to a boil. Cook 10 minutes or until mixture is reduced by two-thirds, stirring occasionally. Serve with pork.

Yield: 8 servings.

AUTHOR: Lori A