Pork with apples without apples and with peaches

I made an incredible lunch today from last night's leftovers and that made me realize that I didn't blog yesterday's meal. So, to try and remember...

- 5 thin boneless pork chops
- apple juice
- brown sugar
- canola oil
- country herb blend
- one can sliced peaches
- 1/4 cup Archer Farm lemon dill mustard

Cook the pork chops in one tablespoon canola oil, five minutes each side in the Le Creuset skillet.

Add about 1 teaspoon country herb blend, one cup apple juice, 1/2 cup brown sugar, the peaches (drained) and the mustard. Heat to boiling. Reduce heat and let simmer about 15 minutes. Add frozen greenbeans, serve when the greenbeans are cooked.

Now, with the leftovers, I chopped the pork and the peaches very small. I put them and the leftover juice in the skillet. Cook until. Add about 1-1 1/2 cups cooked spaghetti. Swirl with about 2 teaspoons sesame oil. Cook until noodles are hot, stirring constantly. Sprinkle liberally with sesame seeds.