- 4 boneless pork chops (1/2 inch thick)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1/4 cup Dijon-mayonnaise blend
- 1/4 cup orange marmalade
- Sprinkle chops with salt and pepper. In a skillet over medium heat, brown chops in butter for 3-5 minutes on each side. Remove from the heat; place chops in an 8-in. square baking dish. Add Dijon-mayonnaise blend and marmalade to drippings in the skillet; stir until smooth. Cook over low heat for 2 minutes or until heated through. Pour over chops.
- Cover and bake at 350° for 20-25 minutes; uncover and bake 5-10 minutes longer or until chops are tender and sauce is thickened. Yield: 4 servings.
Originally published as Orange Dijon Pork in Country Pork 1996, p79
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