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Weeknight Pork Chops

 Weeknight Pork Chops
Weeknight Pork Chops, sent in by Oceanside, California cook Cheryl Maher, make a speedy but simply scrumptious meal. While the chops sizzle on the stovetop, Cheryl mixes and microwaves mustard, vinegar and strawberry jam into a colorful sauce that she drizzles over her “sweet and yummy” entree.
4 ServingsPrep/Total Time: 20 min.


  • 4 bone-in pork loin chops (8 ounces each)
  • 1 tablespoon canola oil
  • 1/4 cup seedless strawberry jam
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared mustard


  • In a large skillet, brown pork chops in oil over medium-high heat for
  • 2-3 minutes on each side. Reduce heat; cook, uncovered, for 10-15
  • minutes or until a meat thermometer reads 160°.
  • In a small microwave-safe bowl, combine the jam, vinegar and mustard.
  • Cover and microwave on high for 20-25 seconds or until heated
  • through. Serve over pork chops. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.